Spiced Pork Tenderloin With Apple Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Autumn, Main dishes, Winter | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Olive oil |
| 3 | T | Chopped garlic |
| 4 1/2 | t | Ground cumin |
| 1 1/2 | t | Cayenne pepper |
| 1 1/2 | t | 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 | T | Chopped peeled fresh ginger |
| 1 1/2 | t | Chopped garlic |
| 1 | t | Salt |
| 1/2 | t | Crushed red pepper |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground allspice |
| Pinch of cloves |
INSTRUCTIONS
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#161F. 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 155161#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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Nutrition (calculated from recipe ingredients)
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Calories: 942
Calories From Fat: 413
Total Fat: 46.3g
Cholesterol: 213.2mg
Sodium: 1111.6mg
Potassium: 1310.2mg
Carbohydrates: 58.8g
Fiber: 2.8g
Sugar: 50.7g
Protein: 70.5g