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.