Spice- Crusted Pork Tenderloins With Banana- Date Chutney Recipe

Name: Spice- Crusted Pork Tenderloins With Banana- Date Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chutney; 2 tablespoons vegetable oil; 1 medium red onion, peeled and diced small; 2 tablespoons minced ginger; 1/2 cup roughly chopped pitted dates (about 10 medium dates); 2 bananas, peeled, halved lengthwise, and sliced into half-circles about 1/2 inch thick (ripe but firm); 2 teaspoons red pepper flakes; 1/2 cup molasses; 1/2 cup fresh lemon juice (about 2 lemons); 1/4 cup roughly chopped of fresh mint; salt & freshly ground black pepper; Tenderloins; 3 (12 -14 ounce) pork tenderloin; salt & freshly ground black pepper; 3 tablespoons olive oil; 2 tablespoons minced garlic; 3 tablespoons fennel seeds; 3 tablespoons cumin seeds; 1 tablespoon ground cinnamon

Servings: persons

Chutney
2 tablespoons vegetable oil
1 medium red onion, peeled and diced small
2 tablespoons minced ginger
1/2 cup roughly chopped pitted dates (about 10 medium dates)
2 bananas, peeled, halved lengthwise, and sliced into half-circles about 1/2 inch thick (ripe but firm)
2 teaspoons red pepper flakes
1/2 cup molasses
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup roughly chopped of fresh mint
salt & freshly ground black pepper
Tenderloins
3 (12 -14 ounce) pork tenderloin
salt & freshly ground black pepper
3 tablespoons olive oil
2 tablespoons minced garlic
3 tablespoons fennel seeds
3 tablespoons cumin seeds
1 tablespoon ground cinnamon

1
Chutney:.
2
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.
3
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).
4
Remove from heat, stir in the mint, and season to taste with salt and pepper.
5
Tenderloins:.
6
Sprinkle generously with salt and pepper.
7
Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
8
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.
9
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.
10
Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
11
Note: The chutney will keep, covered and refrigerated, for about a week.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chutney, 2 tablespoons vegetable oil, 1 medium red onion, peeled and diced small, 2 tablespoons minced ginger, and more.

Yes, Spice- Crusted Pork Tenderloins With Banana- Date Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice- Crusted Pork Tenderloins With Banana- Date Chutney

How did you like this recipe?

Frequently Asked Questions