16
35

Ingredients

  • 2 pork tenderloin (about 1 1/2 pounds total)
  • 1 tablespoon ground ginger
  • 1 tablespoon mustard seeds
  • 1 tablespoon red pepper flakes
  • 1 teaspoon ground allspice
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 apples (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

  1. 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.
  2. 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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