Spice- Crusted Pork Tenderloins With Banana- Date Chutney
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
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 of 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
- 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.
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Reviews
-
This recipe was taken verbatim from a cookbook entitled "License to Grill" by Chris Schlesinger and John Willoughby, pp.150-151. ISBN o-688-13943-4 There are MANY fantastic recipes contained in the book. This Spice-Crusted Pork Tenderloin with Banana-Date Chutney is but one. I have been making this recipe since the year 1998 and IT IS ABSOLUTELY FABULOUS. I usually just make one tenderloin at a time - using only part of the seasoning mix; sear it in a really hot black skillet on the stovetop until well-browned on all sides and then slip it into a Hot oven @ 400 for 10-15 minutes; use a good meat thermometer to check for doneness of 145. Let tenderloin rest for 10 minutes; carry-over cooking should finish it up perfectly - just a bit of pink in the center. ENJOY! The chutney is outstanding as well; follow the directions and keep remainder in the fridge; use pretty quick - it won't last forever.