• 1 Rating

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

Source: Better Homes and Gardens
Advertisement

One-Hour Pork Tenderloin with Cranberry Chutney

Ingredients

Ingredient Checklist
Cranberry Chutney

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins.*

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

*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.

Nutrition Facts (One-Hour Pork Tenderloin with Cranberry Chutney)

277 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 76 mg cholesterol; 260 mg sodium. 442 mg potassium; 30 g carbohydrates; 2 g fiber; 19 g sugar; 24 g protein; 340 IU vitamin a; 15 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 8 mcg folate; 1 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Cranberry-Barbecue Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0