Friday, August 16, 2013

Cumin Roasted Pork Tenderloin with Plum Chutney

As you may already be aware – my favorite “go to” cookbooks are from the Cooking Light family.  Always delicious – often inspirations for me to experiment – and usually fairly easy to make.  This Pork Tenderloin will make your mouth DANCE!  So fragrant while cooking – and even better while eating.  The Plum Chutney can be made ahead and kept in the fridge, and it can also be served with chicken.  It’s super yummy.
 
Ingredients:
 
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
2 – 1pound pork tenderloins
Cooking spray
Plum Chutney (recipe to follow)
 
Directions:
 
Preheat oven to 375.
 
Combine first five ingredients in small bowl.  Rub the pork with this spice mixture.
 
Spray a foil lined baking sheet (with edges) with cooking spray.  Place pork on the sheet. 
 
Place in oven and cook for 22 – 25 minutes.
 
Remove and let stand for about 15 minutes.  Slice into ¼ inch pieces.  Serve with Plum Chutney.
 
Plum Chutney
 
Ingredients:
 
1 jalapeno pepper
1 poblano chili
1 tablespoon olive oil
1 cup thinly sliced red onion
2 tablespoons minced fresh ginger
1 clove garlic, minced
5 cups chopped plums (about 2 ½ pounds – turned out to be 7 medium sized plums)
1 cup chopped seeded tomato
¼ cup packed brown sugar
¼ cup cider vinegar
2 teaspoon mustard seeds
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped cilantro
 
Directions:
 
Preheat broiler.
 
Place jalapeno and poblano on a foil lined baking sheet; broil 10 minutes – or until blacked, turning occasionally.  Place in a Ziploc bag; seal.  Let stand 15 minutes.  Peel jalapeno and poblano.  Cut in half lengthwise; remove seeds and membranes.  Chop.
 
Heat oil in a large saucepan; add onion, ginger and garlic.  Saute 5 minutes, or until tender.  Add jalapeno, poblano, plums and the next six ingredients.  (everything   except the cilantro)  Bring to a boil; cover and reduce heat.  Simmer for 30 minutes – stirring occasionally.  Uncover and simmer for an additional 15 minutes, or until liquid evaporates; stirring occasionally.
 
Cool completely; stir in cilantro.