Roasted Pork Tenderloin with Pear Chutney

Total Time
1 hr 10 min
20 min
50 min
Give new meaning to Christmas dinner with our fruit-enhanced pork tenderloin.


unsweetened orange juice

½ cup(s)

apple cider vinegar

½ cup(s)

unpacked light brown sugar

2 Tbsp

ground coriander

1 tsp

ground cinnamon

¼ tsp

ground cloves

¼ tsp


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

uncooked red onion(s)

½ cup(s), sliced, minced

ginger root

2 tsp, fresh, minced

uncooked lean pork tenderloin

1 pound(s)


½ cup(s)

cooking spray

1 spray(s)


  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 thermometer 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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