Roasted pork tenderloin with pear chutney
Unsweetened orange juice
Apple cider vinegar
Unpacked light brown sugar
4 medium, ripe, peeled, cored and cut into 1/2-inch pieces
Uncooked red onion(s)
½ cup(s), sliced, minced
2 tsp, fresh, minced
Uncooked lean pork tenderloin
- 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.
- 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.
- 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.