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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
  • Total Time
    Prep: 45 min. + marinating Bake: 25 min.
  • Makes
    4 servings (1 cup chutney)

Ingredients

  • 3 green onions, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons grated lemon zest
  • 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)
  • 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 shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 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.
Nutrition Facts
3 ounce-weight: 306 calories, 7g fat (2g saturated fat), 63mg cholesterol, 342mg sodium, 38g carbohydrate (32g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1/2 fat.

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