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1
Combine first 6 ingredients in processor and chop finely.
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2
Blend in oil.
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3
Transfer marinade to glass baking dish.
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4
Add pork tenderloins to marinade, turning to coat.
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5
Cover dish with plastic wrap and refrigerate at least 2 hours.
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6
(Can be prepared 1 day ahead.
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7
Keep refrigerated.)
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8
Cook 1 cup corn kernels in heavy medium pot of boiling salted water until tender, about 2 minutes.
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9
Drain well and set aside.
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10
Heat 1 tablespoon oil in heavy large saucepan over medium heat.
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11
Add onion and garlic and saute until soft, about 3 minutes.
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12
Add flour and stir 2 minutes.
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13
Slowly whisk in chicken broth; whisk until mixture thickens and boils.
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14
Stir in cream.
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15
Bring mixture to simmer.
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16
Add remaining 5 cups corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes.
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17
Cool slightly.
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18
Transfer to processor and coarsely puree.
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19
Stir in 1 cup cooked corn kernels.
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20
(Can be prepared 1 day ahead.
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21
Chill.)
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22
Preheat oven to 400F.
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23
Heat 3 tablespoons oil in heavy large ovenproof skillet over medium-high heat.
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24
Remove pork from marinade.
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25
Add pork to skillet and saute until brown on all sides, about 5 minutes.
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26
Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 180F, about 10 minutes.
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27
Bring corn to simmer.
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28
Spoon corn onto plates, dividing equally.
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29
Slice pork tenderloins and place atop corn, dividing equally.
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30
Top with Apple-Raisin Chutney and serve.
