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Pork Tenderloin with Cranberry-Pear Chutney

Pork Tenderloin with Cranberry-Pear Chutney
The perfect balance of tart and sweet to top a tenderloin—this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. —Amanda Reed, Nashville, Tennessee
4 ServingsPrep: 45 min. + marinating Bake: 25 min.

Ingredients

  • 3 green onions, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons grated lemon peel
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon pepper
  • 1 pound Pork tenderloin
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  • CHUTNEY:
  • 1 cup fresh or frozen cranberries, thawed
  • 1 cup chopped peeled ripe pear
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons minced fresh mint or 2 teaspoons dried mint

Directions

  • In a large resealable plastic bag, combine the first 10 ingredients.
© Taste of Home 2013

2 of 2

Pork Tenderloin with Cranberry-Pear Chutney (continued)

Directions (continued)

  • Add the pork; seal bag and turn to coat. Refrigerate for at least 8
  • hours or overnight.
  • For chutney, in a large saucepan, combine all ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer
  • 20-25 minutes longer or until desired consistency, stirring
  • occasionally. Cool to room temperature.
  • Meanwhile, drain and discard marinade. Place pork on a rack in a
  • shallow roasting pan. Bake at 425° for 25-30 minutes or until a
  • thermometer reads 145°. Let stand for 5 minutes before slicing.
  • Serve with chutney. Yield: 4 servings (1 cup chutney).
Nutrition Facts: 3 ounces cooked pork with 1/4 cup chutney equals 306 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 342 mg sodium, 38 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013