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Spice- Crusted Pork Tenderloins With Banana- Date Chutney
By GaylaJ on April 05, 2005
3 Reviews
- Prep Time: 15 mins
- Total Time: 45 mins
- Servings: 4
About This Recipe
"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."
Ingredients
- 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
- 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
Chutney
Tenderloins
Directions
- Chutney:.
- 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.
- 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).
- Remove from heat, stir in the mint, and season to taste with salt and pepper.
- Tenderloins:.
- Sprinkle generously with salt and pepper.
- Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
- 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.
- 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.
- Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
- Note: The chutney will keep, covered and refrigerated, for about a week.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (473 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 757.0
- Calories from Fat 255
- 33%
- Amount Per Serving
- %
- Total Fat 28.3g
- 43%
- Saturated Fat 5.6g
- 27%
- Cholesterol 165.8mg
- 55%
- Sugars 44.5 g
- Sodium 165.8mg
- 6%
- Total Carbohydrate 73.4g
- 24%
- Dietary Fiber 7.8g
- 31%
- Sugars 44.5 g
- 178%
- Protein 56.5g
- 113%
Reviews
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"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!"
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"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."
By invictus on March 09, 2008 | 594952
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"Very good. Never changed a thing. Will be used often here. Ty for posting"
By Dave C on April 30, 2005 | 171037
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