Roasted Pork Tenderloin with Pear Chutney

Ingredients

• 1/2 cup orange juice
• 1/2 cup apple cider vinegar
• 2 Tbsp light brown sugar
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 medium pears, ripe, peeled, cored and cut into 1/2-inch pieces
• 1/2 cup raisins
• 1/2 cup red onion, minced
• 2 tsp ginger root, fresh, minced
• 1 pound lean pork tenderloin
• 1 serving cooking spray (5 one second sprays)

Directions

1. 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.
2. Preheat oven to 400ºF. 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 160ºF, about 20 minutes.
3. 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.

Serves | 4
POINTS per serving | 6

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse