Pork Tenderloin with Dried-Cherry Chutney and Caramelized-Onion Sauce

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Serve this dish with a goat cheese-potato gratin. You'll have leftover Dried-Cherry Chutney, which goes great with ham, pork, or beef.
8 servings (serving size: 3 ounces pork, 1/3 cup chutney, and 1/4 cup sauce)


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1 cup thinly sliced onion
1/3 cup water
3 tablespoons dry red wine
2 tablespoons olive oil
2 garlic cloves, crushed
2 pounds pork tenderloin
Remaining ingredients:
1/4 teaspoon black pepper
1/8 teaspoon salt


To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 8 hours. Remove pork from bag, discarding marinade.

Prepare grill, or preheat oven to 425°.

Sprinkle pork with pepper and salt. Insert meat thermometer into thickest part of pork. Place pork on grill rack or broiler pan; grill or bake at 425° for 20 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally. Cut into 1/4-inch-thick slices. Serve with Dried-Cherry Chutney and Caramelized-Onion Sauce.

Created date

April 1999

Nutritional Information

Calories 484
Caloriesfromfat 14 %
Fat 7.7 g
Satfat 2.7 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 28.7 g
Carbohydrate 77.7 g
Fiber 2.6 g
Cholesterol 86 mg
Iron 2.6 mg
Sodium 334 mg
Calcium 60 mg