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Home > Pagan Living > Cauldron Cookbook > Spice-Crusted Pork Loin with Banana-Date Chutney Search

Spice-Crusted Pork Loin with Banana-Date Chutney

 

submitted by LyricFox

Ingredients

4-5 lb pork tenderloin
Salt and freshly cracked pepper to taste
1/4 - 1/3 C of olive oil
3-4 T finely minced garlic
3 T fennel seeds (crushed with the back of a spoon)
3-4 T cumin
1-2 T ground cinnamon

Procedures

1. Sprinkle the pork with salt and pepper.

2. In a bowl combine the olive oil with the spices and mix well. Coat the pork generously with the marinade and refrigerate for 4-6 hours or overnight. An hour prior to cooking, bring the pork out and allow it to come to room temperature.

3. If you’re grilling, build the fire to one side and allow it to come to medium heat. Sear the pork on all sides and then move off the flame. Cook for about 40-45 minutes turning occasionally or until the pork is slightly pink in the center.

4. Remove the pork from the grill and allow it to rest 10-15 minutes before slicing.

5. If you want to do this in the oven, follow the above directions, but place in a 350-degree oven and cook until the internal temperature reaches 160 degrees (about 40 minutes). (Warning: I always grill this, but there is no reason you can’t oven roast it.)

6. Remove the pork from the grill or the oven and allow it to rest 10-15 minutes before slicing.

7. Serve Banana-date chutney on the side or spoon over the slices.

Banana-Date Chutney

Ingredients

2 T of olive oil
1 medium red onion, peeled and diced medium
2 T minced ginger (or crystallized ginger)
1/2 C roughly chopped/pitted dates (about 10 medium)
2 large ripe, firm bananas peeled and cut into half moons (1/2 inch thick)
Red pepper flakes to taste (I generally use a teaspoon or so)
1/2 C of molasses
1/2 C of fresh lemon juice
1/4 C roughly chopped fresh mint or 2 T dried mint (or to taste)
Salt and freshly cracked pepper to taste.

Procedures

1. Heat oil in a medium saucepan until it’s hot. Add the onions and sauté until soft (3-4 minutes). Add the ginger and dates and sauté for another minute (stirring). Add the red pepper flakes, molasses and lemon juice and mix well.

2.Bring mixture to a simmer and stir in bananas. Simmer, stirring occasionally until the liquid is mostly evaporated (7-10 minutes).

3. Remove from heat and stir in mint and season to taste with salt and pepper. The chutney can be kept covered in the refrigerator for about a week.

Servings: Servings depend on the size of the pork loin and thickness of the slices. For the size listed, plan on 6-8 servings.


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