Pork Tenderloin with Cranberry-Pear Chutney Recipe

Directions:

1. In a large resealable plastic bag, combine the first 10 ingredients. Add the pork; seal bag and turn to coat. Refrigerate for at least 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 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney. Yield: 4 servings (1 cup chutney).