Roasted Caribbean Pork Tenderloin With Apple-fennel Chutney
Ingredients
2 pork tenderloins, about 1 1/2 pounds total1 Tbs ground ginger1 Tbs mustard seed1 Tbs red pepper flakes1 tsp ground allspice1 tsp fennel seed1 tsp dried thyme1/2 tsp garlic powderApple-Fennel Chutney1 large apple, cored and chopped 1 fennel bulb, diced3/4 cup brown sugar1/4 cup pecans, chopped1/3 cup raisins1 Tbs crystallized ginger, chopped1/2 tsp salt1/2 cup cider vinegar
Description
Make This Flavorful Chutney Up To A Week Ahead. Store Covered In The Fridge And Bring To Room Temperature Before Serving.
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