Pork Tenderloin with Plum Chutney
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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. 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)
Scallions
2 medium, sliced
Packed light brown sugar
3 Tbsp
Fresh ginger
½ Tbsp, grated peeled fresh ginger
Dry mustard
½ tsp
Plum
5 item(s), medium, ripe, pitted and cut into 1-inch chunks
Dried plain breadcrumbs
3 Tbsp, Italian style
Pine nuts (unsalted, raw or dry roasted, no sugar added)
1 Tbsp
Uncooked lean pork tenderloin
¾ pound(s), trimmed of all visible fat
Dijon mustard
2 tsp
Instructions
1
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.
2
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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