Autumn Pork with Apple Chutney

By dette

Ingredients

• Chutney:
• 2 1-lb. pork tenderloins
• 1 clove garlic, minced
• 1 T. ground ginger
• 1 T. mustard seed
• 1 T. red pepper flakes
• 1 t. allspice
• 1 t. fennel seed
• 1 t. dried thyme
• 1 apple, cored, peeled and chopped
• 3/4 c. fennel, diced
• 3/4 c. brown sugar, packed
• 1/4 c. chopped pecans
• 1/3 c. raisins
• 1 T. crystallized ginger, chopped
• 1/2 t. salt
• 1/2 c. cider vinegar

Preparation

Step 1

Rinse pork and pat dry with a paper towel. Place garlic and seasonings in a blender; grind to a powder. Coat pork with powder. Place pork in a lightly greased shallow roasting pan. Roast at 450 degrees for 20 to 25 minutes, or until juice is no longer pink when pierced. To serve, slice pork into 1/2-inch medallions and top with chutney. Serve remaining chutney on the side. Serves 6.


Chutney
Combine all ingredients in a medium saucepan; mix well. Bring to a boil. Reduce heat to low; cover and cook 15 minutes. Remove cover and cook an additional 15 to 20 minutes, or until fruit is tender; set aside.