Pork Tenderloin With Chutney

1. 1

   For marinade, put chutney, chili, lemon juice, vinegar, ginger and curry into a food processor or blender; mix until smooth. Transfer to a large plastic food bag; add pork and seal bag tightly.

2. 2

   Refrigerate 12 hours or longer; heat oven to 450u00b0. Remove pork from marinade.

3. 3

   Arrange on a foil-lined jelly roll pan.

4. 4

   Roast until internal temperature reaches about 155u00b0 about 25 to 35 minutes.

5. 5

   Let stand 5 minutes before slicing (temperature should rise to 160u00b0).

* Per serving · 4 servings · Values may vary.

No additional tips available.