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 TimePrep: 45 min. + marinating Bake: 25 min.
Makes4 servings (1 cup chutney)
- 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)
- 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 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.