Roasted Caribbean Pork Tenderloin
with Apple-Fennel Chutney
Chutney is a piquant relish used in small amounts to enhance and accent a meal. Add hot cooked rice with green peas, glazed carrots and red cabbage coleslaw to complete the dining experience.
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.
- Preheat oven to 450°F (230°C).
- 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°F (approximately 65°C).
- To serve, slice pork, top with chutney. Serve with remaining chutney.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.