Spiced pork tenderloin with apple chutney

6 Servings

Ingredients

Quantity Ingredient
¾ cup Olive oil
3 tablespoons Chopped garlic
4½ teaspoon Ground cumin
1½ teaspoon Cayenne pepper
1½ teaspoon Ground cinnamon
3 pounds Pork tenderloin
3 cups Finely chopped peeled Granny Smith apples, about 4 medium
1 cup Chopped onion
1 cup Packed brown sugar
1 cup Water
¾ cup Cider vinegar
½ cup Chopped red bell pepper
½ cup Dried currants
1 tablespoon Chopped peeled fresh ginger
1½ teaspoon Chopped garlic
1 teaspoon Salt
½ teaspoon Crushed red pepper
¼ teaspoon Ground nutmeg
¼ teaspoon Ground allspice
Pinch of cloves

Directions

APPLE CHUTNEY

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 ½-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@...>

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