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.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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