Pork Tenderloin with Cranberry Apple Chutney Recipe

Pork Tenderloin with Cranberry Apple Chutney Recipe
Pork Tenderloin with Cranberry Apple Chutney Recipe photo by Taste of Home
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Pork Tenderloin with Cranberry Apple Chutney Recipe

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The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. —Teresa Ralston, New Albany, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1 pork tenderloin (1 pound)
  • CHUTNEY:
  • 3 tablespoons butter
  • 1/2 cup finely chopped sweet onion
  • 2 medium apples, peeled and diced
  • 1/2 cup dried cranberries
  • 3 tablespoons maple syrup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Directions

Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork. Yield: 4 servings (1 cup chutney).
Originally published as Pork Tenderloin with Cranberry Apple Chutney in Taste of Home Christmas Annual Annual 2017, p81

Nutritional Facts

3 ounces cooked pork with 1/4 cup chutney: 350 calories, 13g fat (7g saturated fat), 86mg cholesterol, 727mg sodium, 37g carbohydrate (30g sugars, 3g fiber), 23g protein.

  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1 pork tenderloin (1 pound)
  • CHUTNEY:
  • 3 tablespoons butter
  • 1/2 cup finely chopped sweet onion
  • 2 medium apples, peeled and diced
  • 1/2 cup dried cranberries
  • 3 tablespoons maple syrup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  1. Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing.
  2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork. Yield: 4 servings (1 cup chutney).
Originally published as Pork Tenderloin with Cranberry Apple Chutney in Taste of Home Christmas Annual Annual 2017, p81

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