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Roasted Pork Tenderloin With Cherry & Tomato Chutney

Roasted Pork Tenderloin With Cherry & Tomato Chutney
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A zesty chutney serves as both a marinade and an appealing garnish for pork tenderloins. Everything can be prepared ahead for a convenient dinner-party entree. Recipe by Nancy Baggett.

Prep: 35 minutes | Total Time: 1 1/2 hours plus 8-24 hours marinating time
  • 1 1/2 cups
    fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
  • 1/3 cup
    chopped onion
  • 1/3 cup
  • 1/3 cup
    cider vinegar
  • 1 tablespoon
    minced fresh ginger
  • 1 1/2 teaspoons
    yellow mustard seed
  • 1/2 teaspoon
    ground cinnamon
  • 1/2 teaspoon
    ground allspice
  • 1/2 teaspoon
  • 1/2 teaspoon
    coarsely ground pepper
  • 1 1/3 cups
    chopped tomatoes, slightly underripe
  • pork tenderloins, 1 pound each, trimmed of fat
  • 1/3 cup
    reduced-sodium chicken broth
  • 2 tablespoons
    canola oil, divided
  • 1/2 teaspoon
  • 1/2 teaspoon
    freshly ground pepper
  • 1/2 teaspoon
    dried thyme leaves
    Fresh cilantro sprigs, for garnish (optional)
  1. To prepare chutney: Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a medium nonreactive saucepan (see Note). Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from the heat; cool, stirring occasionally, for 30 minutes.
  2. To marinate pork: Place pork in a heavy-duty sealable plastic bag. Add 3/4 cup of the cooled chutney, chicken broth and 1 tablespoon oil. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.
  3. To roast pork: Preheat oven to 425°F. Remove the pork from the marinade, shaking off excess (discard marinade). Pat the pork dry with paper towels and season with salt, pepper and thyme.
  4. Heat the remaining 1 tablespoon oil over high heat in a large ovenproof skillet until hot but not smoking. Add the pork and cook, turning until browned on all sides, 3 to 5 minutes.
  5. Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155°F in the center of the pork, 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Garnish the pork with cilantro, if using, and serve with the reserved chutney.



Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using.)


Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.

Nutritional Information

Makes: 8 servings
  • Calories218
  • Fat7 g
    • Saturated fat1 g
  • Cholesterol62 g
  • Carbohydrates16 g
    • Dietary fiber1 g
  • Protein23 g
  • Sodium365 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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