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

Previous Next

Ingredients

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