Pork Tenderloin with Cranberry Pear Chutney

This is one of those pretty magazine recipes.  I tried to continue with the red and green theme by adding pomegranate and green beans as my sides.  The Chutney was super sweet, so I would reduce the volume added on top of the pork or reduce the sugar next time I make it.

Pork Tenderloin with Cranberry Pear Chutney

Marinade for 1 pound Pork Tenderloin

• 3 green onions, chopped
• 2 Tbs lemon juice
• 2 Tbs olive oil
• 1 Tbs honey
• 2 tsp grated lemon peel
• 1 garlic clove, minced
• 1 tsp sage
• 1 tsp rosemary
• 1 tsp pepper
• Place everything in a gallon bag and add the pork.  Refrigerate pork tenderloin in marinade for at least 8 hours or overnight.  
• Drain, discard marinade.  Place pork on rack in shallow roasting pan.  I do not have a roasting pan so I put it in a tin foiled lined baking pan and flipped it over half way through baking.  Bake at 425 degrees for 25 - 30 min.  Let rest 5 min before slicing.

Cranberry Pear Chutney

• 1 cup frozen cranberries, thawed
• 1 cup chopped peeled pear
• 1/2 cup sugar
• 1/4 cup water
• 2 tsp mint
• Bring to a boil.  Reduce heat and cover, simmer 20 minutes.  Uncover and simmer for 20 - 25 more minutes.  Serve on top of the pork.  Note to self:  Start the Chutney before putting the pork in the oven.  Then you don't have to wait for the chutney while the meat gets cold.