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Spice-Cruste Pork Tenderloins with Banana Date Chutney


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

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  • 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)



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.

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