Spice- Crusted Pork Tenderloins With Banana- Date Chutney - cooking recipe

Ingredients

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 bananas, peeled, halved lengthwise, and sliced into half-circles about 1/2 inch thick (ripe but firm)
2 teaspoons red pepper flakes
1/2 cup molasses
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup roughly chopped of fresh mint
salt & freshly ground black pepper
Tenderloins
3 (12 -14 ounce) pork tenderloin
salt & freshly ground black pepper
3 tablespoons olive oil
2 tablespoons minced garlic
3 tablespoons fennel seeds
3 tablespoons cumin seeds
1 tablespoon ground cinnamon

Preparation

Chutney:.
In a small saucepan, heat oil over medium heat until hot but not smoking; add the onions and saute', stirring occasionally, 3 to 4 minutes, until soft.
Add the ginger and dates and saute' for 1 minute more, stirring a couple of times; add the bananas, red pepper flakes, molasses, and lemon juice, bring to a boil and simmer until most of the liquid has evaporated (about 7-10 minutes).
Remove from heat, stir in the mint, and season to taste with salt and pepper.
Tenderloins:.
Sprinkle generously with salt and pepper.
Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
Grill over a hot fire, turning once or twice, until they develop a nice brown, crusty sear on the outside (about 5 minutes); once they are well seared, move to a side of the grill where the heat is low.
Cook, turning occasionally, for 10 to 12 minutes (mine took longer, but they were on the large side for tenderloins); the meat should be light pink in the center.
Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
Note: The chutney will keep, covered and refrigerated, for about a week.