Mix all Brushing Sauce ingredients together and set aside.
2
For the Chutney: In a sauce pot, heat mustard seeds, curry leaves and shallots in oil over medium heat. Cook until aromatic. The mustard seeds will pop in the pan. Shallots will still have a crunch.
3
Add pears. Cook for about 2 minutes. Keep color bright and stir frequently.
4
Add sugar and tomato paste, and cook for 1 minute or until sugar has completely melted.
5
Add vinegar and raisins. Simmer over low heat. Cover and cook until pear is soft, about 10 minutes.
6
Remove from heat. Add lime juice and salt. Adjust salt as needed. Allow chutney to cool. Remove curry leaves.
7
Optional: Fold in chopped cilantro.
8
For the Pork Chops: Preheat oven to 400°F. Lightly season pork with salt and let sit for 10 minutes.
9
Make brushing sauce: Combine chili bean sauce, tamarind concentrate and sugar. Mix well.
10
Sear pork in a hot pan with vegetable oil until lightly browned on all sides. Remove from pan and allow to sit until tenderloin is cool enough to handle.
11
Mix peppercorns together. Brush tenderloins with sauce. Roll into the peppercorn mixture and place onto a roasting pan or sheet tray.
12
Place in oven and roast to desired temperature (recommend medium at 145°F-150°F, about 8-10 minutes).
13
Let rest for 10 minutes before slicing into 4 portions. Serve each portion with 1 cup of pear chutney.
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