Pork Tenderloin with banana almond chutney

Help... Pork Tenderloin with banana almond chutney recipe wanted!!!

[mudbug]

Spice-crusted pork tenderloins with banana chutney

Adapted from ``License to Grill,'' by Chris Schlesinger and JohnWilloughby (Morrow, 1997). The tenderloin is rubbed withspices before cooking, then served with an intense chutney.``The dates in the chutney make it very rich,'' say Schlesingerand Willoughby, ``so you don't need to use a lot -- a couple oftablespoons per serving should do it.''

3 12- to 14-ounce pork tenderloins
Salt and freshly cracked black pepper to taste
4 tablespoons olive oil
2 tablespoons minced garlic
3 tablespoons fennel seeds
3 tablespoons cumin seeds
1 tablespoon ground cinnamon
Banana-Date Chutney (recipe follows)

Preheat the oven to 350 degrees.

Sprinkle the pork tenderloins generously with salt and pepper.
In a small bowl combine 2 tablespoons of the olive oil, garlic,fennel seeds, cumin seeds, and cinnamon, and mix well. Coat thetenderloins generously with this mixture. Heat 2 tablespoonsof the olive oil in a saute pan large enough to hold the porkuntil very hot but not smoking. Quickly sear the tenderloinslong enough until nicely brown all over, about 2 minutes perside.

Transfer the tenderloins to the hot oven and cook for 12 to 15 minutes, turning occasionally. To check for doneness, cut in to one of the tenderloins at its thickest part -- it should be just light pink at the center.

Let them rest at room temperature for 5 minutes. Slice the pork on the bias and serve with a generous spoonful of Banana-Date Chutney.
Serves 4.

For the Banana-Date Chutney:
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 ripe but firm bananas, peeled, halved lengthwise, and sliced into half-circles about 1/2-inch thick
2 teaspoons red pepper flakes
1/2 cup molasses
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup fresh mint, roughly chopped
Salt and freshly cracked black pepper to taste

Heat the oil in a small saucepan over medium heat until hot but not smoking. Add the onion and saute, stirring occasionally,until soft, 3 to 4 minutes. Add the ginger and dates and saute, stirring a couple of times, for 1 minute more. Add the bananas,red pepper flakes, molasses, and lemon juice, bring to a boil,and simmer until most of the liquid has evaporated, 7 to 10 minutes.

Remove from the heat, stir in the mint, and season to taste with salt and pepper. This chutney will keep, covered andrefrigerated, for about a week.