Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney

Ingredients:
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
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar

Directions:
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.

Heat oven to 450 degrees F. 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. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney.
Serves six.

Wine suggestion: Try a chilled Viognier; if you prefer a red wine try a Zinfandel.

Serving Suggestions
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.

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