Tuesday, April 6, 2010

4 C's Pork Tenderloin

I love recipe names, like this, that are a play on words. Plus, this is a really easy dish for those nights when simple and fast is called for. What are the 4 C's in this Four Seas recipe? They're cinnamon, coriander, cardamom, and chutney. Together, they're quite tasty!


1 pork tenderloin
1 tsp olive oil
1/2 tsp cinnamon
1/2 tsp ground coriander
1/2 tsp ground cardamom
4 Tbs chutney


Slice the pork tenderloin into 3/4 inch slices. Sprinkle both sides of the cut pieces with the cinnamon, coriander, and cardamom. Heat a non stick skillet on the stove top over medium heat, then swirl with the olive oil. Add the pork tenderloin pieces and cook about 2 - 3 minutes, then turn over and cook another 2 - 3 minutes. The centers should be just pink, with no red juices. Serve by fanning out several pieces and topping with the chutney.

Serves 4

Stealthy Cooking Tip: Pork tenderloin is one cut of meat that is lower in unhealthy saturated fat than many other cuts. Saturated fat can be identified on meat as a white fat that turns hard when cold. For example, the fat that outlines a pork chop or that marbles a steak. Because pork tenderloin has so little fat, adding a small amount of olive oil (a healthy unsaturated fat) to the pan will eliminate any sticking. This recipe also adds chutney to the finished dish. Chutneys, like salsa, are a nice way to serve up some fruits and veggies right on top of the meat. Either purchase chutney at your grocery store or farmer's market, or make your own when the fruits are in season.

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