Caribbean Spiced Pork with Apple-Fennel Chutney |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :0:2
Cals/Serving :343
|
 |
Ingrediants |
| |
2 3/4-pound pork tenderloins
1 tablespoon ground ginger
1 tablespoon whole brown mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon dried minced garlic
APPLE-FENNEL CHUTNEY
1 1/2 cups chopped apple (1 large)
3/4 cup diced fennel (1 bulb)
3/4 cup packed brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
|
| |
Preparation |
| |
Heat oven to 450?F. In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes more.
Remove cover and cook 15-20 minutes more, or until fruit is tender.
Meanwhile, place pork tenderloins on a sheet of waxed paper. Place all dry seasonings in a blender; grind to a powder. Coat tenderloins with spice mixture. Place pork in a shallow roasting pan. Roast for 20 minutes, or until meat thermometer registers 160?F. To serve, slice pork tenderloins into 1/2-inch medallions. Top with chutney. Serve any remaining chutney on the side.
|
digg us! | 
del.icio.us | 
stumble us! 
