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Thursday, January 24, 2013

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.