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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
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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Yummly User
★★★★★
