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Roasted Pork Tenderloin with Cherry & Tomato Chutney

June/July 2006

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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.


Roasted Pork Tenderloin with Cherry & Tomato Chutney Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

Chutney

  • 1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
  • 1/3 cup chopped onion
  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced fresh ginger
  • 1 1/2 teaspoons yellow mustard seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 1/3 cups chopped tomatoes, slightly underripe

Pork

  • 2 pork tenderloins, 1 pound each, trimmed of fat
  • 1/3 cup reduced-sodium chicken broth
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried thyme leaves
  • Fresh cilantro sprigs, for garnish (optional)

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.

Tips & Notes

  • 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.

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.

Nutrition Bonus: Selenium (56% daily value), Zinc (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 other carb, 3 lean meat



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