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Photo of Roasted Pork Tenderloin with Pear Chutney by WW

Roasted Pork Tenderloin with Pear Chutney

7
Point(s)
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Easy
Give new meaning to Thanksgiving dinner with our fruit-enhanced pork tenderloin.

Ingredients

Unsweetened orange juice

½ cup(s)

Apple cider vinegar

½ cup(s)

Packed light brown sugar

2 tbsp(s)

Ground coriander

1 tsp(s)

Ground cinnamon

¼ tsp(s)

Ground cloves

¼ tsp(s)

Pear(s)

4 medium, ripe, peeled, cored and cut into 1/2-inch pieces

Raisins

½ cup(s)

Uncooked red onion(s)

½ cup(s), sliced, minced

Ginger root

2 tsp(s), fresh, minced

Uncooked lean pork tenderloin

1 pound(s)

Instructions

  1. Combine orange juice, vinegar, sugar, coriander, cinnamon and cloves in a medium saucepan. Add pears, raisins, onion and ginger; mix well. Set pan over medium-high heat and bring to a simmer; reduce heat to low and simmer until chutney mixture is thick and dark, stirring frequently, about 20 to 30 minutes.
  2. Preheat oven to 400ºF. Coat an 11 x 7-inch baking pan with cooking spray. Transfer pork to prepared pan. Set aside half of chutney and spoon remaining chutney all over pork; roast until an instant-read thermometre inserted in the center of pork reads 160ºF, about 20 minutes.
  3. Allow pork to rest 10 minutes before slicing crosswise into rounds. Serve pork with remaining pear chutney on the side. Yields about 3 ounces of pork and 1/4 cup of chutney per serving.

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