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