This Little Piggy ant well with Chutney. Pork Loin.

Don’t let the list of ingredients freak you out.  This is an easy dish and the chutney can be made ahead of time.  Once served it looks and tastes like a lot more effort was involved.  One of my all time favorite pork tenderloin recipes for dinner parties, adapted from Cooks Illustrated.  

Banana-Date Chutney
1 banana chopped
10 dates chopped
1 tbspn butter
1 onion chopped
1 clove of garlic minced
Juice of a lemon
1 inch chunk of ginger grated
1 teaspoon of curry
1 teaspoon cayenne
1 tbspn brown sugar
salt and pepper
A splash of water
A handful of fresh mint.  All torn up

Cook the onion and garlic in the butter until soft.  Add the ginger and dates stir for a bit.  Add the bananas, curry, cayenne, sugar, and lemon juice.  Splash in some water and bring to the boil, then simmer until most of the liquid evaporates. 

Pork
2 pork tenderloins
salt and pepper
1 tsp cumin
1 tsp coriander
a splash of oil

Heat oven to 350.  Sprinkle the tenderloins with plenty of salt and pepper.
Mix a splash of olive oil with the cumin and coriander.  Rub onto the pork. Then fry in a little oil searing the outside of the tenderloins. Bake in hot oven for 12 to 15 minutes. They are done when the thickest park is just pink in the centre. Let them rest for a bit then slice.   

To serve stir fresh mint, salt and pepper into the chutney and spoon onto pork.  Perfect with change your life baked rice.