Spice- Crusted Pork Tenderloins With Banana- Date Chutney

Recipe by GaylaJ
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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