Spice-Cruste Pork Tenderloins with Banana Date Chutney

By á-3933

Lean and versatile, pork is always a welcome addition to the grill.

Ingredients

• 3 12-to 14-ounce pork tenderloins
• Salt and freshly cracked black pepper to taste
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 3 tablespoons fennel seeds
• 3 tablespoons cumin seeds
• 1 tablespoon ground cinnamon
• Banana-Date Chutney (recipe follows)

Preparation

Step 1

Sprinkle the pork tenderloins generously with salt and pepper.
In a small bowl, combine the olive oil, garlic, fennel seeds, cumin seeds and cinnamon, and mix well. Coat the tenderloins generously with
this mixture, then grill over a hot fire, turning once or twice for about 5 minutes, long enough to develop a nice brown crusty sear on the out­ side. Once the tenderloins are well seared, move them to the side of the grill where the heat is low, and cook, turning occa­sionally, for 10 to 12 minutes. To check for doneness: Cut into one of the tenderloins at its thickest part; it should be just light pink at the center.
Remove the pork from the grill and let it rest for 5 minutes.
Slice the pork on the bias and serve with a generous spoonful of Banana­ Date Chutney.