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1
Preheat the oven to 350 degrees F.
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2
In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
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3
Rub each pork loin generously with the seasoning blend.
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4
Let the pork sit 20 to 30 minutes at room temperature.
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5
Preheat a large, oven-proof saute pan over medium-high heat.
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6
Once hot, add enough oil to coat the bottom of the pan.
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7
Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
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8
Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes.
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9
Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
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10
Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
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11
A viewer, who may not be a professional cook, provided this recipe.
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12
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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13
Cook's Note: Any dried fruit that you like will work; I just like cranberries the best.
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14
In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves.
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15
Bring the mixture to a boil.
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16
Add the cranberries to the pot and reduce the heat to a simmer.
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Cook the mixture until the cranberries have reconstituted and start softening and breaking down.
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18
If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency.
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The chutney should be on the firmer/chunkier side of a jelly.
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20
Once the chutney is cooked, season with salt and pepper.
