Roasted Pork Tenderloin with Pear Chutney
5
Points®
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
4 medium
Raisins
½ cup(s)
Red onion
½ cup(s), sliced
Ginger root
2 tsp(s)
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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