This flavorful chutney can be made ahead. Store covered in the refrigerator for up to a week; bring to room temperature before serving. Chutney can also be served on leftover roast pork tenderloin sandwiches. Serve with hot cooked rice with green peas and red cabbage cole slaw.

Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney

2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger
1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar, firmly packed
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar

1. For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
2. Heat oven to 450°F (230°C).
3. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning.
4. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155°F (approximately 65°C).
5. To serve, slice pork, top with chutney. Serve with remaining chutney.

Serves 6.

Nutrition Facts: Calories 290 calories Protein 25 grams Fat 6 grams Sodium 180 milligrams Cholesterol 75 milligrams Saturated Fat 1 grams Carbohydrates 37 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.