Spice Crusted Pork Tenderloins With Banana Date Chutney Recipes

SPICE- CRUSTED PORK TENDERLOINS WITH BANANA- DATE CHUTNEY

Steps:

• Chutney:.
• In a small saucepan, heat oil over medium heat until hot but not smoking; add the onions and saute', stirring occasionally, 3 to 4 minutes, until soft.
• Add the ginger and dates and saute' for 1 minute more, stirring a couple of times; add the bananas, red pepper flakes, molasses, and lemon juice, bring to a boil and simmer until most of the liquid has evaporated (about 7-10 minutes).
• Remove from heat, stir in the mint, and season to taste with salt and pepper.
• Tenderloins:.
• Sprinkle generously with salt and pepper.
• Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
• Grill over a hot fire, turning once or twice, until they develop a nice brown, crusty sear on the outside (about 5 minutes); once they are well seared, move to a side of the grill where the heat is low.
• Cook, turning occasionally, for 10 to 12 minutes (mine took longer, but they were on the large side for tenderloins); the meat should be light pink in the center.
• Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
• Note: The chutney will keep, covered and refrigerated, for about a week.

PORK TENDERLOIN WITH CRANBERRY CHUTNEY

Steps:

• Preheat oven to 425°F
• In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
• In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
• While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
• To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
• Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.