Ingredients for Spice Crusted Pork Tenderloins With Banana Date Chutney
- Vegetable Oil
- 1/4 cup chopped red onion
- Ginger
- Pitted Dates
- 2 ripe bananas (mashed)
- Red Pepper Flakes
- Molasses
- Fresh Lemon Juice
- Of Fresh Mint
- Salt & Freshly Ground Black Pepper
- Pork Tenderloin
- 2 tablespoons olive oil (1 tbsp for chutney, 1 tbsp for searing)
- Garlic
- Fennel Seeds
- Cumin Seeds
- Ground Cinnamon
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How to Make Spice Crusted Pork Tenderloins With Banana Date Chutney
- Preheat oven to 400°F (200°C).
- Prepare the chutney: In a medium saucepan, combine 1 cup chopped dates, 2 ripe bananas (mashed), 1/4 cup chopped red onion, 2 tablespoons red wine vinegar, 1 tablespoon brown sugar, 1/2 teaspoon ground ginger, 1/4 teaspoon crushed red pepper flakes, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally, until the bananas are soft and the chutney has thickened (about 10-15 minutes). Set aside.
- Prepare the pork: Pat 2 (6-ounce) pork tenderloins dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (or to taste), and 1/4 teaspoon salt.
- Rub the spice mixture all over the pork tenderloins.
- Sear the pork tenderloins in a hot skillet with 1 tablespoon olive oil for 2-3 minutes per side, until browned.
- Transfer the seared pork tenderloins to a baking dish.
- Bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Let the pork rest for 5-10 minutes before slicing.
- Serve the sliced pork tenderloins topped with the banana date chutney. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
178g
Fat
27g
Carbs
24g
