| | Caribbean Spiced Pork with Apple-Fennel Chutney 2 3/4-pound of pork tenderloins
1 tablespoon of ground ginger
1 tablespoon of whole brown mustard seed
1 tablespoon of red pepper flakes
1 teaspoon of ground allspice
1 teaspoon of fennel seed
1 teaspoon of dried thyme
1/2 teaspoon of dried minced garlic
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Apple Fennel Chutney
1 1/2 cups of chopped apple (1 large)
3/4 cup of diced fennel (1 bulb)
3/4 cup of packed brown sugar
1/4 cup of chopped pecans
1/3 cup of raisins
1 tablespoon of chopped crystallized ginger
1/2 teaspoon of salt
1/2 cup of cider vinegar
Heat oven to 450ºF. In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes more. Remove cover and cook 15-20 minutes more, or until fruit is tender. Meanwhile, place pork tenderloins on a sheet of waxed paper. Place all dry seasonings in a blender; grind to a powder. Coat tenderloins with spice mixture. Place pork in a shallow roasting pan. Roast for 20 minutes, or until meat thermometer registers 160ºF. To serve, slice pork tenderloins into 1/2-inch medallions. Top with chutney. Serve any remaining chutney on the side.
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