Exotic Pork Loin with Pear Chutney
Put together this spice mix and your senses will set your taste buds dancing! All of the work, except the final roasting, can be done ahead of time. An Iowa pork loin provides a low-fat, tasty main dish.
2 tablespoons ground nutmeg
1 tablespoon coarse salt
1 tablespoon ground ginger
2 teaspoons restaurant pepper
2 teaspoons ground mace
1 teaspoon ground cinnamon
2 teaspoons ground allspice
2 tablespoons butter
1 onion, diced
4 pears, peeled, cored and diced (may substitute apples)
1/2 cup honey
1/2 cup cider vinegar
1 cup golden raisins
2 cloves garlic, minced
1 tablespoon Exotic Spice Mix
5 to 6 tablespoons Exotic Spice Mix
3 to 4 pounds pork tenderloin
Mix all Exotic Spice Mix ingredients; store in airtight container.
For Pear Chutney, melt butter in a medium-sized saucepan. Add diced onion and sauté for three minutes. Add honey, pears, vinegar, raisins, garlic and Exotic Spice Mix. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes. Remove cover, simmer 5 to 10 minutes longer to reach desired thickness. Serve warm or cold.
For Pork Tenderloin Roast, rub Exotic Spice Mix onto the tenderloin. Cover and refrigerate overnight.
Preheat oven to 325 degrees F. Place pork in a roasting pan that holds a 3 to 4 pound pork tenderloin. Cook to internal temperature of 150 degrees -- approximately 25 minutes per pound. Remove roast from oven; tent with foil for ten minutes.
Serve with Pear Chutney.