Pork Tenderloin with Cranberry-Pear Chutney Recipe

Pork Tenderloin with Cranberry-Pear Chutney Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Diabetic Friendly

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Pork Tenderloin with Cranberry-Pear Chutney Recipe

Prep: 45 min. + marinating Bake: 25 min.

Yield: 4 Servings

45 25 70

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
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. 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).

Nutritional 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.

Originally published as Pork Tenderloin with Cranberry-Pear Chutney in Healthy Cooking December/January 2013, p15

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia