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.
My Private Note
Units: US | Metric
- 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
- 2In 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.
- 3Add 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).
- 4Remove from heat, stir in the mint, and season to taste with salt and pepper.
- 6Sprinkle generously with salt and pepper.
- 7Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
- 8Grill 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.
- 9Cook, 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.
- 10Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
- 11Note: The chutney will keep, covered and refrigerated, for about a week.
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Nutritional Facts for Spice- Crusted Pork Tenderloins With Banana- Date Chutney
Serving Size: 1 (473 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 757.0
- Calories from Fat 255
- Total Fat 28.3 g
- Saturated Fat 5.6 g
- Cholesterol 165.8 mg
- Sodium 165.8 mg
- Total Carbohydrate 73.4 g
- Dietary Fiber 7.8 g
- Sugars 44.5 g
- Protein 56.5 g