Side Pannel
Spiced Pork Tenderloin with Apple Chutney
Spiced Pork Tenderloin with Apple Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Winter
Ingredients List
- 3/4 c Olive oil
- 3 tb Chopped garlic
- 4 1/2 ts Ground cumin
- 1 1/2 ts Cayenne pepper
- 1 1/2 ts Ground cinnamon
- 3 lb Pork tenderloin
Directions
APPLE CHUTNEY
3 c Finely chopped peeled Granny
-Smith apples, about 4
-medium
1 c Chopped onion
1 c Packed brown sugar
1 c Water
3/4 c Cider vinegar
1/2 c Chopped red bell pepper
1/2 c Dried currants
1 tb Chopped peeled fresh ginger
1 1/2 ts Chopped garlic
1 ts Salt
1/2 ts Crushed red pepper
1/4 ts Ground nutmeg
1/4 ts Ground allspice
Pinch of cloves
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 1/2-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
3 c Finely chopped peeled Granny
-Smith apples, about 4
-medium
1 c Chopped onion
1 c Packed brown sugar
1 c Water
3/4 c Cider vinegar
1/2 c Chopped red bell pepper
1/2 c Dried currants
1 tb Chopped peeled fresh ginger
1 1/2 ts Chopped garlic
1 ts Salt
1/2 ts Crushed red pepper
1/4 ts Ground nutmeg
1/4 ts Ground allspice
Pinch of cloves
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 1/2-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
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