Spice- Crusted Pork Tenderloins With Banana- Date Chutney |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
1. Chutney:.
2. 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.
3. 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).
4. Remove from heat, stir in the mint, and season to taste with salt and pepper.
5. Tenderloins:.
6. Sprinkle generously with salt and pepper.
7. Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
8. 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.
9. 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.
10. Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
11. Note: The chutney will keep, covered and refrigerated, for about a week.
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