Pork Tenderloin with Cranberry-Pear Chutney |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The perfect balance of tart and sweet to top a tenderloin Ingredients:
3 green onions, chopped |
2 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon honey |
2 teaspoons grated lemon peel |
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) |
chutney: |
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 |
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).
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