Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary test

1 hr 30 mins

Nutrition Profile:





Instructions Checklist
  • 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 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.

  • 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 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.

Nutrition Facts

218 calories; protein 23.2g; carbohydrates 15.6g; dietary fiber 1.4g; sugars 13.3g; fat 6.8g; saturated fat 1.3g; cholesterol 62.1mg; vitamin a iu 272.5IU; vitamin c 6.7mg; folate 8mcg; calcium 20.3mg; iron 1.4mg; magnesium 34.7mg; potassium 529.2mg; sodium 364.9mg; thiamin 0.8mg.

1 other carb, 3 lean meat