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Spiced Pork Tenderloin with Apple Chutney

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Autumn Main dish Winter

Ingredients:

  • 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
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

Directions:

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
 
Recipe By: Bon Appetit/October 1994
 
Posted to EAT-L Digest 27 October 96
 
Date: Mon, 28 Oct 1996 17:39:30 -0400
 
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>