Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Roasted Pork Tenderloin With Cherry & Tomato Chutney

Roasted Pork Tenderloin With Cherry & Tomato Chutney
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
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
    sugar
  • 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
    salt
  • 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
    salt
  • 1/2 teaspoon
    freshly ground pepper
  • 1/2 teaspoon
    dried thyme leaves
  •  
    Fresh cilantro sprigs, for garnish (optional)
Instructions
  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

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.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.