Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce

Prep Time 5 min
Cook Time 45 min
Servings 6 to 8
Difficulty Easy

Ingredients

  • 2 lbs. pork tenderloin
  • Salt and pepper to taste
  • 2 tbsps. Dijon mustard
  • 1 jar Crosse & Blackwell® Pineapple Pepper Chutney
  • 2 tbsps. orange juice
  • Fresh herbs for garnish, such as cilantro, parsley, mint leaves

Directions

  • 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.

Serving size
(1/6 of recipe)

  • Calories 290
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 105mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 17g
  • Dietary Fiber 0g
  • Sugars 16g
  • Protein 33g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet