Spice- Crusted Pork Tenderloins With Banana- Date Chutney

"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."
 
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Ready In:
45mins
Ingredients:
17
Serves:
4
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ingredients

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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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Reviews

  1. 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.
     
  2. 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!
     
  3. 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.
     
  4. Very good. Never changed a thing. Will be used often here. Ty for posting
     
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