I have a penchant for combining sweet & savory, and one of the best combinations I’ve found involves pork with fruit and spices. This recipe for Chinese Five Spice Pork Tenderloin with a Triple Spiced Persimmon Chutney is rustic yet elegant, with an ample amount of Spice Islands Chinese Five Spice enhancing the characteristic flavors of pork. And then there’s the chutney that is served on top: An aromatic blend of persimmons, tart cherries and spices like Spice Islands Ground Saigon Cinnamon, Spice Islands Ground Cloves and Spice Islands Lemon Peel.
This dish is a wonderful main course and since it’s built around complex flavors, I prefer simple sides to serve with it like mashed potatoes or even roasted root vegetables. And if you’ve never cooked with persimmons you’re in for a treat. For this recipe I used Fuyu persimmons as they’re firm and will hold up in the cooking process. They’re only available once a year, there’s nothing else really like them.
CHINESE FIVE SPICE PORK TENDERLOIN WITH A TRIPLE SPICED PERSIMMON CHUTNEY
1 (2 lb) pork tenderloin, cleaned
1/4 cup grapeseed oil, plus 2 Tablespoons
1/3 cup Spice Islands Chinese Five Spice
1 Tablespoon salt
2 teaspoons freshly ground Spice Islands Tellicherry Black Pepper (medium grind)
Triple Spiced Persimmon Chutney:
4 (ripe) medium persimmons, peeled and chopped
1/3 cup freshly squeezed orange juice
¼ cup dried tart cherries, very roughly chopped
2 tablespoons light brown sugar
1 Tablespoon honey
2 teaspoons Spice Islands Ground Saigon Cinnamon
1 teaspoons Spice Islands Ground Cloves
1 teaspoon Spice Islands Lemon Peel
1. Place the tenderloin in a shallow baking dish, pat dry and set aside.
2. In a medium bowl whisk together ¼ cup of oil, Chinese five spice powder, salt and pepper.
3. Pour the marinade over the tenderloin and turn to completely coat.
4. Cover with plastic wrap and allow pork to marinate in the refrigerator for at least 30 minutes and up to 4 hours.
5. While the tenderloin marinates, place all chutney ingredients into a medium saucepan, stir and bring to a boil over medium-high heat.
6. Once the mixture has come to a boil, reduce the heat to medium-low and allow to simmer for 20-25 minutes, occasionally stirring.
7. Remove from heat and set aside.
8. Preheat oven to 375°F
9. Remove tenderloin from baking dish and place on a clean surface.
10. Gently pat with dry paper towels and season with salt and pepper.
11. Pour remaining oil into a large oven-proof sauté pan and place over medium-high heat.
12. Sear the tenderloin for 2 minutes on each side to form a nice crust.
13. Place the entire pan in the oven and bake for about 25 minutes or until the pork has barely cooked through the center.
14. Remove from the oven and pan; place on a clean cutting board, loosely cover with foil and allow to rest, about 10 minutes.
15. Slice into 1 ½ inch medallions and top warm persimmon chutney. Serve.