Banana-Date Chutney
Makes 1-1⁄2 Cups, Enough For 1 Recipe Pan-Seared Oven-Roasted Pork Tenderloins
Ingredients
10 dates, chopped into 1⁄2-inch pieces
1⁄4 cup malt vinegar or apple cider vinegar
1 tablespoon unsalted butter
1 small onion, chopped fine
2 tablespoons water
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 teaspoon curry powder
1 large ripe banana (10 ounces), peeled and cut crosswise into 1⁄2-inch pieces
1⁄2 small jalapeño chile, stemmed, seeded, and minced
1 tablespoon packed light brown sugar
Salt and pepper
3 tablespoons chopped fresh mint
Instructions
- Immediately after placing pork in oven, combine dates and vinegar in bowl and set aside. Add butter to still-hot skillet and set skillet over medium heat; when melted, stir in onion and water and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Stir in ginger, garlic, and curry powder and cook until fragrant, about 1 minute; set aside off heat.
- While pork is resting, set skillet over medium heat; add date mixture, banana, jalapeño, and sugar to skillet and cook, stirring occasionally, until dates are tender and banana begins to break down, 5 to 8 minutes. Season with salt and pepper to taste and stir in mint.
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