Pork Tenderloin with Cranberry-Pear Chutney

Name: Pork Tenderloin with Cranberry-Pear Chutney
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams fresh or frozen cranberries, thawed; 2 Tbsps minced fresh mint or 2 teaspoons dried mint; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves; 1 garlic clove, minced; 3 green onions, chopped; 1 Tbsp honey; 2 Tbsps lemon juice; 2 teaspoons grated lemon peel; 2 Tbsps olive oil; 161 grams chopped peeled ripe pear; 1 teaspoon pepper; 454 grams pork tenderloin; 1 teaspoon salt; 100 grams sugar; 59 milliliters water

The recipe Pork Tenderloin with Cranberry-Pear Chutney can be made in roughly 1 hour and 10 minutes. Watching your figure? This gluten free and dairy free recipe has 354 calories, 24g of protein, and 11g of fat per serving. For $1.7 per serving, you get a main course that serves 4. If you have cranberries, mint, honey, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Beef Tenderloin with Pear-Cranberry Chutney, Spiked Pork Tenderloin with Sunny Pear Chutney, and Pork Tenderloin, Pear, and Cranberry Salad.

Instructions

In a large resealable plastic bag, combine the first 10 ingredients.

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Ziploc Bags

Add the pork; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.

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Pork

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.

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Chutney

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Sauce Pan

Meanwhile, drain and discard marinade.

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Marinade

Place pork on a rack in a shallow roasting pan.

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Pork

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Roasting Pan

Bake at 425° for 25-30 minutes or until a thermometer reads 145°.

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Kitchen Thermometer

Oven

Let stand for 5 minutes before slicing.

Serve with chutney.

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Chutney

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Ingredients

Servings:

100grams

fresh or frozen cranberries, thawed 2Tbsps

minced fresh mint or 2 teaspoons dried mint 1teaspoon

minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1teaspoon

minced fresh sage or 1/4 teaspoon dried sage leaves 1

garlic clove, minced 3

green onions, chopped 1Tbsp

honey 2Tbsps

lemon juice 2teaspoons

grated lemon peel 2Tbsps

olive oil 161grams

chopped peeled ripe pear 1teaspoon

pepper 454grams

pork tenderloin 1teaspoon

salt 100grams

sugar 59milliliters

water

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin can be paired with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Marcassin Marcassin Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 315 dollars per bottle.