Spice Crusted Pork Tenderloins with Banana Date Chutney
Transform your dinner table with this exotic and flavor-packed recipe for Spice Crusted Pork Tenderloins with Banana Date Chutney. Juicy pork tenderloins are coated in a fragrant blend of cumin, coriander, smoked paprika, and cinnamon, seared to golden perfection, and roasted for a tender finish. This dish reaches new heights with a sweet and tangy banana date chutney, featuring ripe bananas, pitted dates, and a hint of ginger and chili for a subtle kick. Ready in under an hour, this dish blends warm spices with tropical sweetness for a unique culinary experience that’s perfect for special occasions or an elevated weeknight dinner. Serve this colorful masterpiece with a side of steamed rice or roasted veggies for a show-stopping meal.
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Recipe Information
Ingredients
- 2 pieces (around 1 lb each) Pork tenderloins
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Ripe bananas
- 6 pieces Pitted dates
- 2 tablespoons Apple cider vinegar
- 0.25 cup Water
- 2 tablespoons Brown sugar
- 1 teaspoon (grated) Fresh ginger
- 0.25 teaspoon Red chili flakes
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the cumin, coriander, smoked paprika, cinnamon, garlic powder, salt, and black pepper.
Pat the pork tenderloins dry with paper towels. Rub the olive oil all over the tenderloins, then coat them evenly with the spice mixture, pressing it onto the meat to form a crust.
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil to the pan and sear the pork tenderloins for 2-3 minutes on each side, until they are golden brown all over.
Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven and let the pork rest for 10 minutes before slicing.
While the pork is roasting, prepare the banana date chutney. Peel the bananas and mash them in a small bowl. Chop the dates into small pieces.
In a small saucepan over medium heat, combine the mashed bananas, chopped dates, apple cider vinegar, water, brown sugar, grated ginger, and red chili flakes.
Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until thickened and well combined. Taste and adjust seasoning if needed.
Slice the rested pork tenderloins into medallions and serve with a generous spoonful of banana date chutney on the side.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 75.1 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 156 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5174 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
