Spice- Crusted Pork Tenderloins With Banana- Date Chutney

GaylaJ's Note:

This is fantastic! The tenderloins alone are delicious, but the chutney puts them over the top. The bananas and dates give the chutney such a rich sweetness, and the crushed red pepper offsets with a nice kick. I was having a problem imagining how the flavors would come together, but was curious enough to try it. I am glad I did, and I can imagine the chutney being a nice accompaniment to a variety of dishes. Adapted from License to Grill by Chris Schlesinger and John Willoughby.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Chutney

• 2 tablespoons vegetable oil
• 1 medium red onion, peeled and diced small
• 2 tablespoons minced ginger
• 1/2 cup roughly chopped pitted dates (about 10 medium dates)
• 2 bananas, peeled, halved lengthwise, and sliced into half-circles about 1/2 inch thick (ripe but firm)
• 2 teaspoons red pepper flakes
• 1/2 cup molasses
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup roughly chopped fresh mint
• salt & freshly ground black pepper

Tenderloins

• 3 (12 -14 ounce) pork tenderloin
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 3 tablespoons fennel seeds
• 3 tablespoons cumin seeds
• 1 tablespoon ground cinnamon

Directions:

1. Chutney:.
2. In a small saucepan, heat oil over medium heat until hot but not smoking; add the onions and saute', stirring occasionally, 3 to 4 minutes, until soft.
3. Add the ginger and dates and saute' for 1 minute more, stirring a couple of times; add the bananas, red pepper flakes, molasses, and lemon juice, bring to a boil and simmer until most of the liquid has evaporated (about 7-10 minutes).
4. Remove from heat, stir in the mint, and season to taste with salt and pepper.
5. Tenderloins:.
6. Sprinkle generously with salt and pepper.
7. Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
8. Grill over a hot fire, turning once or twice, until they develop a nice brown, crusty sear on the outside (about 5 minutes); once they are well seared, move to a side of the grill where the heat is low.
9. Cook, turning occasionally, for 10 to 12 minutes (mine took longer, but they were on the large side for tenderloins); the meat should be light pink in the center.
10. Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
11. Note: The chutney will keep, covered and refrigerated, for about a week.

Reviews

[Chef #1505917]

Positively the most wonderfully flavorful and unique pork I've ever eaten and easy to make. Be sure to try the chutney, too. I know it sounds a little odd with bananas, but it is a rave dish with literally everyone who eats it. Enjoy!

[invictus]

This is out of this world. You are right the tenderloin is delicious standing alone but the chutney is what makes this out of this world.

[Dave C]

Very good. Never changed a thing. Will be used often here. Ty for posting