For me, this dish screams fall and is a perfect way to use up some of those less than perfect apples. Chutney is incredibly versatile and so easy to make. You can make it with just about any fruit combination and adjust the spices and seasonings accordingly. It also keeps well so you can make it ahead of time and keep stored in the refrigerator for up to one week, using it for this dish as well as other meats, as a dip or even a sandwich spread. Or you preserve it and it will keep on a cool shelf for much longer.
This chutney is more tart than sweet but if you prefer a sweeter version simply substitute a sweeter apple. And although it is served at room temperature, the spices have a warming quality to them making them the perfect accompaniment for the pork loin. (Of course, the chutney would also be good served alongside chicken). And the pork? The cumin and garlic powder add flavor without being overpowering leaving your taste buds ready for the chutney. Yum!
CUMIN DUSTED PORK w/ APPLE CHUTNEY
For the chutney:
1 pound tart apples, peeled, cored and cut into chunks
1 cup cider vinegar
1/2 cup brown sugar
1/2 cup white sugar
Juice of 1 lemon
3/4 cup golden raisins
1 inch piece fresh ginger, peeled and chopped
5 large garlic cloves, crushed and minced
5 whole cloves
1 tbsp yellow mustard seeds
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon salt
- Place the cider vinegar, brown sugar, white sugar and lemon juice in a large heavy saucepan. Bring to a simmer over medium-high heat and allow to cook until the sugars are completely dissolved.
- Add the apples, raisins, ginger, garlic, cloves, mustard seeds, red pepper flakes and salt and stir well to combine.
- Bring the mixture to a boil, reduce the heat and cook uncovered for 30-45 minutes until the apples are soft and the flavors have melded.
- Remove from the heat, place in a bowl and allow to cool before serving at room temperature.
- The chutney can be stored in the refrigerator for up to one week. For best flavor, allow to return to room temperature before serving.
Yields: 2 cups
For the pork:
1 teaspoon cumin powder
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1-pound pork tenderloin, trimmed
- Lightly oil a grill and preheat it to medium-high heat.
- Combine the cumin and garlic powders, ground coriander, salt and pepper in a small bowl.
- Using your fingers, massage the spice rub into the pork tenderloin.
- Place the pork in the center of the grill and cook, turning every 3-4 minutes for 16 minutes or until the meat is cooked through. (Cooking times may vary depending upon the grill).
- Remove the pork from the grill and allow to rest for 5 minutes before slicing.
- Serve with the apple chutney.