Spice- Crusted Pork Tenderloins With Banana- Date Chutney

• 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

1. Chutney:.
2. 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.
3. 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).
4. Remove from heat, stir in the mint, and season to taste with salt and pepper.
5. Tenderloins:.
6. Sprinkle generously with salt and pepper.
7. Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
8. 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.
9. 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.
10. Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
11. Note: The chutney will keep, covered and refrigerated, for about a week.

chutney, vegetable oil, red onion, ginger, dates, bananas, red pepper, molasses, lemon juice, mint, salt, tenderloins, pork tenderloin, salt, olive oil, garlic, fennel seeds, cumin seeds, ground cinnamon

Taken from www.food.com/recipe/spice-crusted-pork-tenderloins-with-banana-date-chutney-115447 (may not work)