- 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 pork tenderloin (1 pound)
- 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
- 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 small 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).
Originally published as Pork Tenderloin with Cranberry-Pear Chutney in Healthy Cooking December/January 2013, p15
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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