Roasted Pork Tenderloin with Cherry & Tomato Chutney

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A zesty chutney serves as both a marinade and an appealing garnish for pork tenderloins. Everything can be prepared ahead for a convenient dinner-party entree. Recipe by Nancy Baggett for EatingWell.

Roasted Pork Tenderloin with Cherry & Tomato Chutney
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 1 1/2 hours plus 8-24 hours marinating time

  • Chutney

  • 1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped

  • 1/3 cup chopped onion

  • 1/3 cup sugar

  • 1/3 cup cider vinegar

  • 1 tablespoon minced fresh ginger

  • 1 1/2 teaspoons yellow mustard seed

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon salt

  • 1/2 teaspoon coarsely ground pepper

  • 1 1/3 cups chopped tomatoes, slightly underripe

  • Pork

  • 2 pork tenderloins, 1 pound each, trimmed of fat

  • 1/3 cup reduced-sodium chicken broth

  • 2 tablespoons canola oil, divided

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/2 teaspoon dried thyme leaves

  • Fresh cilantro sprigs, for garnish (optional)

  1. Cover and refrigerate the chutney (Step 1) for up to 3 weeks.

  2. 8 servings

  3. To prepare chutney: Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a medium nonreactive saucepan (see Note). Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from the heat; cool, stirring occasionally, for 30 minutes.

  4. To marinate pork: Place pork in a heavy-duty sealable plastic bag. Add 3/4 cup of the cooled chutney, chicken broth and 1 tablespoon oil. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.

  5. To roast pork: Preheat oven to 425°F. Remove the pork from the marinade, shaking off excess (discard marinade). Pat the pork dry with paper towels and season with salt, pepper and thyme.

  6. Heat the remaining 1 tablespoon oil over high heat in a large ovenproof skillet until hot but not smoking. Add the pork and cook, turning until browned on all sides, 3 to 5 minutes.

  7. Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155°F in the center of the pork, 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Garnish the pork with cilantro, if using, and serve with the reserved chutney.

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
1 other carb
3 lean meat
Carbohydrate Servings
Zinc (15% daily value)

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