An easy cherry-apple chutney really makes this pork tenderloin dish great for entertaining. Make the chutney and a simple salad while the pork is in the oven.
1 (1 1/2-lb.) pork tenderloin
1/2 teaspoon coarse-grain salt
1/2 teaspoon freshly ground pepper
PAM Original No-Stick Cooking Spray
2 tablespoons unsalted butter
1/2 cup diced sweet onion
1 1/2 cups peeled and diced Granny Smith apples
3/4 cup cherry preserves
1/2 cup dried sweetened cherries
2 tablespoons chili sauce
1/2 teaspoon Worcestershire sauce
How to Make It
Pat pork tenderloin dry with paper towels, and sprinkle with salt and pepper. Coat a roasting rack with cooking spray, and place in a roasting pan coated with cooking spray. Place tenderloin on rack.
Bake, on middle oven rack, at 375° for 25 minutes or until a meat thermometer inserted into thickest portion of pork tenderloin registers 160°.
Melt 2 Tbsp. butter in a small saucepan over medium-high heat; add 1/2 cup diced onion, and sauté 3 minutes or until golden and tender. Reduce heat to medium, and stir in diced apples and next 4 ingredients. Cook, stirring occasionally, 3 minutes or until apples are slightly softened.
Cut pork diagonally into 1-inch-thick medallions, and arrange on a serving platter; spoon Cherry-Apple Chutney over pork.
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