Photo of Roasted pork tenderloin with pear chutney by WW

Roasted pork tenderloin with pear chutney

SmartPoints® value per serving
Total Time
1 hr 10 min
20 min
50 min
An aromatic pear chutney elevates this simple pork tenderloin to Christmas dinner worthy. The cinnamon and citrus pear chutney will fill your home with the smells of holiday cheer. Very little knife work is required and this dish can be on the table in under an hour. Roast some halved Brussels sprouts and small potatoes on a lower oven rack with the pork to complete this new family favorite.


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.