Roasted Pork Tenderloin with Cherry & Tomato Chutney
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.
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.
1 other carb, 3 lean meat