Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
- 2 pork tenderloins, about 1 1/2 pounds total
- 1 Tbs ground ginger
- 1 Tbs mustard seed
- 1 Tbs red pepper flakes
- 1 tsp ground allspice
- 1 tsp fennel seed
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Apple-Fennel Chutney1 large apple, cored and chopped
- 1 fennel bulb, diced
- 3/4 cup brown sugar
- 1/4 cup pecans, chopped
- 1/3 cup raisins
- 1 Tbs crystallized ginger, chopped
- 1/2 tsp 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° 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 160° F. To serve, slice pork, top with chutney. Serve with remaining chutney.
Serving Suggestion: Serve with hot cooked rice with green peas and red cabbage cole slaw.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.