Spice- Crusted Pork Tenderloins With Banana- Date Chutney

READY IN: 45mins
Recipe by GaylaJ

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.

Top Review by rblaugh

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!

Ingredients Nutrition


  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.

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