Spiced Pork Tenderloin with Apple Chutney
| Yield: | 6 Servings |
| Categories: | Autumn, Main Dishes, Winter |
| 3/4 | c | Olive oil |
| 3 | tb | Chopped garlic |
| 4 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Cayenne pepper |
| 1 1/2 | ts | Ground cinnamon |
| 3 | lb | Pork tenderloin |
| APPLE CHUTNEY | ||
| 3 | c | Finely chopped peeled Granny Smith apples, about 4 medium |
| 1 | c | Chopped onion |
| 1 | c | Packed brown sugar |
| 1 | c | Water |
| 3/4 | c | Cider vinegar |
| 1/2 | c | Chopped red bell pepper |
| 1/2 | c | Dried currants |
| 1 | tb | Chopped peeled fresh ginger |
| 1 1/2 | ts | Chopped garlic |
| 1 | ts | Salt |
| 1/2 | ts | Crushed red pepper |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground allspice |
| Pinch of cloves |
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