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Roasted Pork Tenderloin with Cherry & Tomato Chutney

  • 35 m
  • 1 h 30 m
EatingWell Test Kitchen
“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 for EatingWell.”

Ingredients

    • Chutney
    • 1½ cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
    • ⅓ cup chopped onion
    • ⅓ cup sugar
    • ⅓ cup cider vinegar
    • 1 tablespoon minced fresh ginger
    • 1½ teaspoons yellow mustard seed
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground allspice
    • ½ teaspoon salt
    • ½ teaspoon coarsely ground pepper
    • 1⅓ cups chopped tomatoes, slightly underripe
    • Pork
    • 2 pork tenderloins, 1 pound each, trimmed of fat
    • ⅓ cup reduced-sodium chicken broth
    • 2 tablespoons canola oil, divided
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • ½ teaspoon dried thyme leaves
    • Fresh cilantro sprigs, for garnish (optional)

Directions

  • 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 ¾ 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 425F. 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 155F 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.
  • Make Ahead Tip: Cover and refrigerate the chutney (Step 1) for up to 3 weeks.
  • Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using.)
  • Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
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