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.
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
Plum Chutney (recipe to follow)
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.
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
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.