Best Spice Crusted Pork Tenderloins With Banana Date Chutney Recipes

Spice- Crusted Pork Tenderloins With Banana- Date Chutney image

Provided by GaylaJ

Categories Chutneys

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1 medium red onion, peeled and diced small
2 tablespoons minced ginger
1/2 cup roughly chopped pitted dates (about 10 medium dates)
2 bananas, peeled, halved lengthwise, and sliced into half-circles about 1/2 inch thick (ripe but firm)
2 teaspoons red pepper flakes
1/2 cup molasses
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup roughly chopped of fresh mint
salt & freshly ground black pepper
3 (12 -14 ounce) pork tenderloin
salt & freshly ground black pepper
3 tablespoons olive oil
2 tablespoons minced garlic
3 tablespoons fennel seeds
3 tablespoons cumin seeds
1 tablespoon ground cinnamon

Steps:

Chutney:.
In a small saucepan, heat oil over medium heat until hot but not smoking; add the onions and saute', stirring occasionally, 3 to 4 minutes, until soft.
Add the ginger and dates and saute' for 1 minute more, stirring a couple of times; add the bananas, red pepper flakes, molasses, and lemon juice, bring to a boil and simmer until most of the liquid has evaporated (about 7-10 minutes).
Remove from heat, stir in the mint, and season to taste with salt and pepper.
Tenderloins:.
Sprinkle generously with salt and pepper.
Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
Grill over a hot fire, turning once or twice, until they develop a nice brown, crusty sear on the outside (about 5 minutes); once they are well seared, move to a side of the grill where the heat is low.
Cook, turning occasionally, for 10 to 12 minutes (mine took longer, but they were on the large side for tenderloins); the meat should be light pink in the center.
Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
Note: The chutney will keep, covered and refrigerated, for about a week.

Spice-Crusted Pork Tenderloin with Roasted Citrus image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon coriander seed
1 teaspoon cumin seed
1/2 to 1 teaspoon black peppercorns
1 small garlic clove, coarsely chopped
Sea salt
1 small pork tenderloin (about 1 pound), trimmed of silver skin
1 tablespoon extra-virgin olive oil
2 limes or lemons, halved
Serving suggestions: black bean salad, a leafy salad or roasted squash.

Steps:

Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.

Herbed Pork Tenderloins image

Provided by Ina Garten

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pork tenderloins (2 1/2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto

Steps:

Preheat the oven to 450 degrees F.
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.