Plum Chutney With Pork

Name: Plum Chutney With Pork
Ingredients: 1 garlic clove, peeled; 3/4 teaspoon grated lemon peel; 1/2 teaspoon salt; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 1 teaspoon canola oil; 2 pork tenderloins (1 pound each); 1 cup coarsely chopped onion; 1 tablespoon butter; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cardamom; 1/2 cup water; 1/3 cup raisins; 1/4 cup orange juice; 2 tablespoons sugar; 1 tablespoon white vinegar; 2 cups coarsely chopped plums; 1 cup coarsely chopped peeled peaches

19 ingredients

3 steps

Ingredients

1 garlic clove, peeled
3/4 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 teaspoon canola oil
2 pork tenderloins (1 pound each)
1 cup coarsely chopped onion
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/2 cup water
1/3 cup raisins
1/4 cup orange juice
2 tablespoons sugar
1 tablespoon white vinegar
2 cups coarsely chopped plums
1 cup coarsely chopped peeled peaches

Directions

1

With a mortar and pestle, combine the garlic, lemon peel, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour.
2

For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender.
3

Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney.