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  • 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

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Recipe Summary

prep:
30 mins
cook:
20 mins
roast:
25 mins at 425°
Servings:
12
Max Servings:
16
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One-Hour Pork Tenderloin with Cranberry Chutney

Ingredients

Ingredient Checklist
Cranberry Chutney

Directions

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

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

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.

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Reviews

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