Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce
- 2 pounds pork tenderloin
- Salt and pepper to taste
- 2 tablespoons Dijon Mustard
- 1 jar Crosse & Blackwell® Pineapple Pepper Chutney
- 2 tablespoons orange juice
- Fresh herbs for garnish, such as cilantro, parsley, mint leaves
- Step 1
HEAT oven to 350°F. Season pork with salt and pepper; brush with mustard. Place in roasting pan and bake until internal temperature reaches 145°F, about 35 to 45 minutes. Remove from pan and let rest 10 minutes.
- Step 2
STIR chutney and orange juice together in small saucepan; heat on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.