Roasted Pork Tenderloin with Cherry & Tomato Chutney (Printer-Friendly Version) | Eating Well
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Roasted Pork Tenderloin with Cherry & Tomato Chutney

http://www.eatingwell.com/recipes/roasted_pork_tenderloin_with_cherry_tomato_chutney.html

From EatingWell:  June/July 2006

A zesty chutney serves as both a marinade and an appealing garnish for pork tenderloins. Everything can be prepared ahead for a convenient dinner-party entree. Recipe by Nancy Baggett.

8 servings | Active Time: 35 minutes | Total Time: 1 1/2 hours plus 8-24 hours marinating time

Ingredients

Chutney

Pork

Preparation

  1. To prepare chutney: Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a medium nonreactive saucepan (see Note). Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from the heat; cool, stirring occasionally, for 30 minutes.
  2. To marinate pork: Place pork in a heavy-duty sealable plastic bag. Add 3/4 cup of the cooled chutney, chicken broth and 1 tablespoon oil. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.
  3. To roast pork: Preheat oven to 425°F. Remove the pork from the marinade, shaking off excess (discard marinade). Pat the pork dry with paper towels and season with salt, pepper and thyme.
  4. Heat the remaining 1 tablespoon oil over high heat in a large ovenproof skillet until hot but not smoking. Add the pork and cook, turning until browned on all sides, 3 to 5 minutes.
  5. Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155°F in the center of the pork, 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Garnish the pork with cilantro, if using, and serve with the reserved chutney.

Nutrition

Per serving : 228 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 63 mg Cholesterol; 15 g Carbohydrates; 23 g Protein; 1 g Fiber; 344 mg Sodium; 507 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carb, 3 lean meat

Tips & Notes