Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney

• From: National Pork Board

Ingredients

• 2 pork tenderloins, about 1 1/2 pounds total

• 1 Tbs ground ginger

• 1 Tbs mustard seed

• 1 Tbs red pepper flakes

• 1 tsp ground allspice

• 1 tsp fennel seed

• 1 tsp dried thyme

• 1/2 tsp garlic powder

• Apple-Fennel Chutney1 large apple, cored and chopped

• 1 fennel bulb, diced

• 3/4 cup brown sugar

• 1/4 cup pecans, chopped

• 1/3 cup raisins

• 1 Tbs crystallized ginger, chopped

• 1/2 tsp salt

• 1/2 cup cider vinegar

Make this flavorful chutney up to a week ahead. Store covered in the fridge and bring to room temperature before serving.

Directions

• For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
• Heat oven to 450° F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 160° F. To serve, slice pork, top with chutney. Serve with remaining chutney.