Roasted Pork Tenderloin with Cherry & Tomato Chutney
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.
- 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
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
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
More From EatingWell
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Type of Dish
- Main dish, meat
- June/July 2006