| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Autumn, Main dishes, Winter |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Olive oil |
| 3 |
tb |
Chopped garlic |
| 4 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Cayenne pepper |
| 1 1/2 |
ts |
Ground cinnamon |
| 3 |
lb |
Pork tenderloin |
| 3 |
c |
Finely chopped peeled Granny Smith apples, about 4 medium |
| 1 |
c |
Chopped onion |
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Water |
| 3/4 |
c |
Cider vinegar |
| 1/2 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Dried currants |
| 1 |
tb |
Chopped peeled fresh ginger |
| 1 1/2 |
ts |
Chopped garlic |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground allspice |
|
|
Pinch of cloves |
INSTRUCTIONS
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 1/2-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@LIGGETT.COM>
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