Pork Tenderloin with Pear Chutney
Source of Recipe
POINTS« Value | 6
Servings | 4
Preparation Time | 20 min
Cooking Time | 50 min
Level of Difficulty | Easy
List of Ingredients
1/2 cup orange juice
1/2 cup apple cider vinegar
2 Tbsp unpacked light brown sugar
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 medium pear(s), ripe, peeled, cored and cut into 1/2-inch pieces
1/2 cup red onion(s), minced
2 tsp ginger root, fresh, minced
1 pound lean pork tenderloin
1/2 cup raisins
1 serving cooking spray (5 one-second sprays per serving)
Combine orange juice, vinegar, sugar, coriander, cinnamon and cloves in a medium saucepan. Add pears, raisins, onion and ginger; mix well. Set pan over medium-high heat and bring to a simmer; reduce heat to low and simmer until chutney mixture is thick and dark, stirring frequently, about 20 to 30 minutes.
Preheat oven to 400║F. Coat an 11 x 7-inch baking pan with cooking spray. Transfer pork to prepared pan. Set aside half of chutney and spoon remaining chutney all over pork; roast until an instant-read thermometer inserted in the center of pork reads 160║F, about 20 minutes.
Allow pork to rest 10 minutes before slicing crosswise into rounds. Serve pork with remaining pear chutney on the side. Yields about 3 ounces of pork and 1/4 cup of chutney per serving.