Spiced pork tenderloin with apple chutney - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olive oil |
| 3 | tablespoons | Chopped garlic |
| 4½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Ground cinnamon |
| 3 | pounds | Pork tenderloins |
| Apple Chutney (separate recipe) | ||
Directions
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'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'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.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>