Spiced pork tenderloin with apple chutney
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olive oil |
| 3 | tablespoons | Chopped garlic |
| 4½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Cayenne pepper |
| 1½ | teaspoon | Ground cinnamon |
| 3 | pounds | Pork tenderloin |
| 3 | cups | Finely chopped peeled Granny Smith apples, about 4 medium |
| 1 | cup | Chopped onion |
| 1 | cup | Packed brown sugar |
| 1 | cup | Water |
| ¾ | cup | Cider vinegar |
| ½ | cup | Chopped red bell pepper |
| ½ | cup | Dried currants |
| 1 | tablespoon | Chopped peeled fresh ginger |
| 1½ | teaspoon | Chopped garlic |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground allspice |
| Pinch of cloves | ||
Directions
APPLE CHUTNEY
FOR PORK TENDERLOIN: Combine oil, garlic, cumin, cayenne pepper and cinnamon in bowl. Rub over pork. Cover pork and refrigerate at least 4 hours or overnight.
Preheat oven to 400#161#F. Heat large nonstick skillet over high heat.
Season pork with salt and pepper. Add to skillet in batches and brown on all sides, about 5 minutes per batch. Transfer pork to large baking pan.
Roast pork until thermometer inserted into thickest part registers 155#161#F, about 15 minutes. Transfer pork to platter; let rest 5 minutes.
Cut pork into ½-inch-thick slices. Arrange on plates; serve with chutney.
FOR APPLE CHUTNEY: Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour. Season chutney to taste with salt and pepper. Cool to room temperature. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.) Notes: In this delicious recipe from the Duck Soup Inn in the San Juan Islands, cayenne pepper adds zip to the spice mixture for the pork, while the apple chutney is a sweet condiment.
Per serving (excluding unknown items): 709 Calories; 35g Fat (44% calories from fat); 49g Protein; 51g Carbohydrate; 148mg Cholesterol; 489mg Sodium Recipe By: Bon Appetit/October 1994 Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 17:39:30 -0400 From: "McNamara, Kelly" <kmcnamara@...>