Best 11 Pork Tenderloin With Cranberry Chutney Recipes

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Indulge in a succulent and flavorful culinary journey with our comprehensive guide to preparing pork tenderloin with the perfect accompaniment: cranberry chutney. This mouthwatering dish promises a tantalizing harmony of flavors, where the tender, juicy pork tenderloin meets the vibrant and tangy cranberry chutney. Let us embark on an adventure of taste as we explore the secrets behind creating an unforgettable pork tenderloin with cranberry chutney experience.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY



Pork Tenderloin with Cranberry-Pear Chutney image

The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 17

3 green onions, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons grated lemon zest
1 garlic clove, minced
1 teaspoon salt
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
1 cup fresh or frozen cranberries, thawed
1 cup chopped peeled ripe pear
1/2 cup sugar
1/4 cup water
2 tablespoons minced fresh mint or 2 teaspoons dried mint

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY



Pork Tenderloin with Cranberry Apple Chutney image

Juicy pork tenderloin is topped with a tart, yet sweet, Cranberry Apple Chutney.

Provided by Lauren Harris

Categories     Main Dish

Time 45m

Number Of Ingredients 11

1.5 lb pork tenderloin
salt and pepper
3/4 cups water
1/2 cup granulated sugar
12 ounces fresh cranberries
1/4 cup white onion (* diced)
1/2 cup brown sugar (* packed)
1 teaspoon cinnamon
1/4 cup Holland House Red Cooking Wine
1/2 cup golden raisins
2 medium granny smith apples (* diced)

Steps:

  • Preheat oven to 375°F.
  • Pat the pork dry with a paper towel and season with salt and pepper.
  • Cover with aluminum foil and roast for 20-25 minutes.
  • Remove the foil and continue roasting for 5-10 minutes, or until the internal temperature of the pork reaches 145°F.
  • Remove the pork from the oven, tent with foil, and allow to rest for 5 minutes before slicing.
  • Bring the water and granulated sugar to a boil in a saucepan over medium heat.
  • Add in the cranberries, onion, brown sugar, cinnamon, and Holland House Red Cooking Wine.
  • Continue cooking, stirring occasionally, until the cranberries begin to pop, about 5 minutes.
  • Lower the heat and stir in the apples and raisins. Simmer until the sauce thickens about 10-15 minutes.
  • Serve the pork tenderloin, sliced and topped with the Cranberry Apple Chutney.

Nutrition Facts : ServingSize 1 serving, Calories 751 kcal

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY



Pork Tenderloin with Cranberry Apple Chutney image

The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 15

1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ancho chili powder
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
3 tablespoons butter
1/2 cup finely chopped sweet onion
2 medium apples, peeled and diced
1/2 cup dried cranberries
3 tablespoons maple syrup
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Steps:

  • Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 3g fiber), Protein 23g protein.

PORK TENDERLOIN WITH CRANBERRY CHUTNEY



Pork Tenderloin With Cranberry Chutney image

This is a nice holiday recipe for pork tenderloins. I used this recipe for my 2006 Christmas Eve Dinner and it was a big hit. I believe I found it in Better Homes and Gardens.

Provided by kathykelly

Categories     Pork

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

3 -4 lbs pork tenderloin
1 tablespoon ground allspice
3 tablespoons cracked black pepper
1 teaspoon salt
2 tablespoons oil
1 tablespoon butter
1 large onion
1 (12 ounce) package cranberries
1 (10 ounce) jar currant jelly
1 cup cranberry juice
1/4 cup light brown sugar, packed
3 tablespoons cider vinegar
1 tablespoon fresh ginger, grated
1/2 teaspoon curry powder

Steps:

  • Preheat oven to 425°F
  • In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
  • In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
  • While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
  • To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
  • Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.

Nutrition Facts : Calories 298.6, Fat 9.5, SaturatedFat 3.1, Cholesterol 77.4, Sodium 267.7, Carbohydrate 29.9, Fiber 2.3, Sugar 20.6, Protein 23.8

HERBED PORK ROAST AND CRANBERRY CHUTNEY



Herbed Pork Roast and Cranberry Chutney image

Provided by Sandra Lee

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons herbs de Provence
1 tablespoon onion powder
1 tablespoon light brown sugar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon crushed garlic
2 1/2 pounds pork loin roast, rinsed and patted dry
Salt and freshly ground black pepper
1 (16-ounce) can whole cranberry sauce
1 teaspoon lemon juice
1/4 teaspoon crushed garlic
1 teaspoon herbs de Provence

Steps:

  • Chutney:
  • Preheat oven to 450 degrees F.
  • Pork Roast:
  • In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture.
  • Place roast in oven and reduce heat to 350 degrees F. Roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.) Remove from oven, cover with foil and let rest for 10 minutes before slicing.
  • Chutney:
  • In a medium bowl, combine all chutney ingredients and stir thoroughly. Cover and set aside until ready to serve.
  • Serve chutney over pork roast.

IT'S JUST PORK...AND CHUTNEY



It's Just Pork...and Chutney image

Provided by Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons ground cinnamon
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons fennel seeds
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 pork tenderloins (1 package contains 2 loins)
Olive oil, for searing
Cranberry Chutney, for serving, recipe follows
1 yellow onion, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup granulated sugar
2 tablespoons ground ginger
1/4 teaspoon ground allspice
1 tablespoon fennel seeds
1 teaspoon chile flakes
Pinch ground clove
One 6-ounce bag dried cranberries (see Cook's Note)
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
  • Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
  • Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
  • Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
  • Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
  • In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
  • Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY



Pork Tenderloin with Spiced Rhubarb Chutney image

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories     Ginger     Roast     Pork Tenderloin     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

Steps:

  • For chutney:
  • Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • For pork:
  • Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

PORK TENDERLOIN WITH CRANBERRY STUFFING



Pork Tenderloin With Cranberry Stuffing image

This recipe was featured years ago in Homemakers Magazine. It is quite easy to make and so elegant to serve for a dinner party or a special evening for two.

Provided by Irmgard

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs pork tenderloin (2 to 3 pieces)
2 tablespoons butter
2 tablespoons butter
1 small onion, chopped
1/2 cup fresh cranberries, chopped
1/2 teaspoon celery seed
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon allspice
3 cups breadcrumbs
salt
pepper

Steps:

  • To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
  • Stir in the cranberries, celery seed, sage, thyme and allspice.
  • Add the breadcrumbs and stir until evenly mixed.
  • Season with salt and pepper.
  • Cut the tenderloins lengthwise but do not cut right through.
  • The meat should open like a book.
  • Pound lightly with a cleaver or rolling pin to flatten slightly.
  • Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
  • Place the meat on a rack in a roasting pan.
  • Rub with butter.
  • Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
  • Baste several times with the pan juices.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 599.5, Fat 22.9, SaturatedFat 9.8, Cholesterol 170, Sodium 561.9, Carbohydrate 41.3, Fiber 3.1, Sugar 4.2, Protein 54.1

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin with Balsamic-Cranberry Sauce image

To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

Categories     Onion     Roast     Sauté     Quick & Easy     Cranberry     Pork Tenderloin     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  • Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST



Quick Savory Cranberry Glazed Pork Loin Roast image

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

Provided by goodfood4ursoul

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  • Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  • Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g

PORK TENDERLOIN WITH BLUEBERRY CHUTNEY



Pork Tenderloin with Blueberry Chutney image

This chutney brings a little sweet heat to your pork tenderloin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

2 cups frozen blueberries (still frozen)
1 cup seedless red grapes, halved
1 tablespoon minced fresh ginger
1 shallot, minced
Coarse salt and ground pepper
1 teaspoon plus 1 tablespoon red-wine vinegar
1 pork tenderloin (1 to 1 1/4 pounds)
3 teaspoons Dijon mustard
2 tablespoons olive oil
2 bunches watercress, ends trimmed (12 ounces total)

Steps:

  • Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
  • While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
  • Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.

Tips:

  • To ensure the pork tenderloin cooks evenly, use a meat thermometer to check its internal temperature. It should read 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • For a crispy crust on the pork tenderloin, sear it in a hot skillet before roasting it in the oven.
  • To make the cranberry chutney, use fresh cranberries for the best flavor. If you don't have fresh cranberries, you can use frozen or dried cranberries.
  • The cranberry chutney can be made ahead of time and stored in the refrigerator for up to two weeks.
  • Serve the pork tenderloin with the cranberry chutney and your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Pork tenderloin with cranberry chutney is a delicious and elegant dish that is perfect for a special occasion. The pork is tender and juicy, and the cranberry chutney adds a sweet and tart flavor that complements the pork perfectly. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give pork tenderloin with cranberry chutney a try.

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