Name: Spiced Pork Tenderloin with Apple Chutney
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

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>

A Message from our Provider:

“Lonely? No one understands like Jesus”