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Pork tenderloin with plum chutney

Name: Pork tenderloin with plum chutney
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.333 cup(s) apple cider vinegar; 2 medium uncooked scallion(s) sliced; 3 Tbsp packed light brown sugar; 0.5 Tbsp ginger root grated peeled fresh ginger; 0.5 tsp dry mustard; 5 item(s), medium plum(s) ripe, pitted and cut into 1-inch chunks; 3 Tbsp dried plain breadcrumbs Italian style; 1 Tbsp pine nuts; 0.75 pound(s) uncooked lean pork tenderloin trimmed of all visible fat; 2 tsp Dijon mustard

Smartpoints value per serving

Total Time

50 min

Prep

15 min

Cook

35 min

Serves

Difficulty

Moderate

This version of chutney is a chunkier and fresher rendition than most long-cooked chutneys. Ours takes less than an hour to put together. This spectacular pork dish is extraordinarily flavorful, elegant, and easy to prepare, and would be impressive enough to serve at any dinner party. It features traditional chutney ingredients, such as vinegar, brown sugar, ginger, and dry mustard. You can complement this beautiful dish with a colorful rice-and-peppers pilaf; just be aware of your SmartPoints values. Try to use red plums for the chutney to achieve a beautiful jewel-like color. Black plums will still be tasty, but their darker skin isn’t quite as pretty.

Ingredients

apple cider vinegar

⅓ cup(s)

uncooked scallion(s)

2 medium, sliced

packed light brown sugar

3 Tbsp

ginger root

½ Tbsp, grated peeled fresh ginger

dry mustard

½ tsp

plum(s)

5 item(s), medium, ripe, pitted and cut into 1-inch chunks

dried plain breadcrumbs

3 Tbsp, Italian style

pine nuts

1 Tbsp

uncooked lean pork tenderloin

¾ pound(s), trimmed of all visible fat

Dijon mustard

2 tsp

Instructions

Preheat the oven to 475°F. Bring the vinegar, scallions, brown sugar, ginger, and dry mustard to a boil in a medium skillet over medium heat. Boil to form a syrup, 4–5 minutes. Stir in the plums, reduce the heat to low, and cook until the plums are soft and well glazed, about 10 minutes. Transfer to a bowl to cool.
Meanwhile, combine the bread crumbs and pine nuts in a food processor or blender and grind to a fine consistency. Transfer the mixture to a plate or a sheet of wax paper. Rub the tenderloin all over with the Dijon mustard, then roll in the bread crumb mixture to coat and set in a baking dish. Roast until the pork reaches an internal temperature of 160°F, 20–25 minutes. Remove from the oven and let stand 10 minutes before slicing. Serve with the chutney on the side.

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