Pork Tenderloin With Cranberry-Pear Chutney Recipe

Name: Pork Tenderloin With Cranberry-Pear Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 green onions, chopped; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon honey; 2 teaspoons grated lemon zest; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1 teaspoon pepper; 1 pork tenderloin (1 pound); 1 cup fresh or frozen cranberries, thawed; 1 cup chopped peeled ripe pear; 1/2 cup sugar; 1/4 cup water; 2 tablespoons minced fresh mint or 2 teaspoons dried mint

Servings: persons

3 green onions, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons grated lemon zest
1 garlic clove, minced
1 teaspoon salt
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon pepper
1 pork tenderloin (1 pound)
1 cup fresh or frozen cranberries, thawed
1 cup chopped peeled ripe pear
1/2 cup sugar
1/4 cup water
2 tablespoons minced fresh mint or 2 teaspoons dried mint

1
In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight.
2
For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature.
3
Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425u00b0 for 25-30 minutes or until a thermometer reads 145u00b0. Let stand for 5 minutes before slicing. Serve with chutney.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 green onions, chopped, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, and more.

Yes, Pork Tenderloin With Cranberry-Pear Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Cranberry-Pear Chutney

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