One-Hour Pork Tenderloin with Cranberry Chutney

Serving this pork tenderloin recipe gives you more time to visit with family. Your guests will love the sweet and tangy cranberry side dish.

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4.5 by 4 people

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  • Makes: 12 servings
  • Prep: 30 mins
  • Cook: 20 mins
  • Roast: 25 mins 425°F

One-Hour Pork Tenderloin with Cranberry Chutney

Reviews (0)

4.5 by 4 people

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Directions

  1. Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins.*
  2. In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve.
  3. Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 cups.
  4. To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.

From the Test Kitchen

*Kids Version:

Lightly sprinkle one of the tenderloins with the spice mixture. Serve with Cranberry Barbecue Sauce instead of the Cranberry Chutney.

*

Prepare pork and Cranberry Chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to 1 week. Warm pork in a 350 degrees F oven for 20 to 25 minutes or until heated through. Heat Cranberry Chutney in a saucepan over medium-low heat until heated through, stirring occasionally. Serve as above.

Cranberry-Barbecue Sauce

Directions

  1. In a saucepan combine raspberry applesauce, barbecue sauce, and cranberry sauce. Cook and stir over low heat until heated through. Stir in lemon juice. Serve with pork.
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Nutrition Facts (One-Hour Pork Tenderloin with Cranberry Chutney)

  • Per serving:
  • 277 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 76 mg chol. ,
  • 260 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 19 g sugar ,
  • 24 g pro.
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