Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney

6 Servings
100% would make this recipe for Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney again.

This flavorful chutney can be made ahead. Store covered in the refrigerator for up to a week; bring to room temperature before serving. Chutney can also be served on leftover roast pork tenderloin sandwiches. Serve with hot cooked rice with green peas and red cabbage cole slaw.

tell us

Log in (free) to see larger recipe photos!

Recipe look good to you?

Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney Ingredients

2 whole pork tenderloins about 1 1/2 pounds total	1 large apple cored and chopped
1 tablespoon ground ginger	1 bulb fennel diced
1 tablespoon mustard seed	3/4 cup brown sugar
1 tablespoon red pepper flakes	1/4 cup chopped pecans
1 teaspoon ground allspice	1/3 cup raisins
1 teaspoon fennel seed	1 tablespoon chopped crystallized ginger
1 teaspoon dried thyme	1/2 teaspoon salt
1/2 teaspoon garlic powder	1/2 cup cider vinegar

Instructions for Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney

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 degrees 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 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney.

Main Ingredient: PorkCuisine: American