This flavorful chutney
can be made ahead. Store covered in the refrigerator for up to
a week; bring to room temperature before serving. Chutney can
also be served on leftover roast pork tenderloin sandwiches.
Serve with hot cooked rice with green peas and red cabbage cole
slaw.
Roasted Caribbean
Pork Tenderloin with Apple-Fennel Chutney
- 2 whole pork tenderloins,
about 1 1/2 pounds total
1 tablespoon ground ginger
1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar, firmly packed
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
- For chutney: In a medium
saucepan, combine all chutney ingredients; mix well. Bring mixture
to a boil, reduce heat to low; cover and cook 15 minutes. Set
aside.
- Heat oven to 450 degrees
F.
- In small grinder, or blender,
blend together ginger, mustard seed, red pepper, allspice, fennel
seed, thyme and garlic powder; pour into large self-sealing bag.
Add tenderloins to bag, toss to coat well with seasoning.
- Place pork in shallow
roasting pan; roast for 25 minutes, or until meat thermometer
registers 155 degrees F.
- To serve, slice pork,
top with chutney. Serve with remaining chutney.
Serves 6.
Wine suggestion: Try a
chilled Viognier; if you prefer a red wine try a Zinfandel.
Nutrition Facts
Calories 290 calories
Protein 25 grams
Fat 6 grams
Sodium 180 milligrams
Cholesterol 75 milligrams
Saturated Fat 1 grams
Carbohydrates 37 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
