Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney

Name: Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
Total time: 2100 s
Yield: 6 servings
Ingredients: 2 pork tenderloins about 1 1/2 pounds total; 1 tablespoon ground ginger; 1 tablespoon mustard seed; 1 tablespoon red pepper flakes; 1 teaspoon ground allspice; 1 teaspoon fennel seed; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1 apple large, cored and chopped; 1 fennel bulb diced; 3/4 cup brown sugar; 1/4 cup pecans chopped; 1/3 cup raisins; 1 tablespoon crystallized ginger chopped; 1/2 teaspoon salt; 1/2 cup cider vinegar

Pork

16Ingredients

┅Calories

35Minutes

Ingredients

servings:

2 pork tenderloins (about 1 1/2 pounds total)
1 tablespoon ground ginger
1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 apple (large, cored and chopped)
1 fennel bulb (diced)
3/4 cup brown sugar
1/4 cup pecans (chopped)
1/3 cup raisins
1 tablespoon crystallized ginger (chopped)
1/2 teaspoon salt
1/2 cup cider vinegar

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Directions

For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
Heat oven to 450 degrees F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 20-25 minutes, or until meat thermometer registers 145 degrees Fahrenheit, followed by a 3-minute rest time. To serve, slice pork, top with chutney. Serve with remaining chutney.

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