PORK TENDERLOIN WITH CRANBERRY CHUTNEY RECIPES

Name: Pork Tenderloin With Cranberry Chutney
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 3 -4 lbs pork tenderloin; 1 tablespoon ground allspice; 3 tablespoons cracked black pepper; 1 teaspoon salt; 2 tablespoons oil; 1 tablespoon butter; 1 large onion; 1 (12 ounce) package cranberries; 1 (10 ounce) jar currant jelly; 1 cup cranberry juice; 1/4 cup light brown sugar, packed; 3 tablespoons cider vinegar; 1 tablespoon fresh ginger, grated; 1/2 teaspoon curry powder

PORK TENDERLOIN WITH CRANBERRY CHUTNEY RECIPE - FOOD.COM

Pork Tenderloin With Cranberry Chutney Recipe - Food.com image

This is a nice holiday recipe for pork tenderloins. I used this recipe for my 2006 Christmas Eve Dinner and it was a big hit. I believe I found it in Better Homes and Gardens.

Total Time 1 hours 15 minutes

Prep Time 50 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 lbs pork tenderloin
1 tablespoon ground allspice
3 tablespoons cracked black pepper
1 teaspoon salt
2 tablespoons oil
1 tablespoon butter
1 large onion
1 (12 ounce) package cranberries
1 (10 ounce) jar currant jelly
1 cup cranberry juice
1/4 cup light brown sugar, packed
3 tablespoons cider vinegar
1 tablespoon fresh ginger, grated
1/2 teaspoon curry powder

Steps:

Preheat oven to 425°F
In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is 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 reduce to about 3 cups.
To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
Make Ahead Directions: 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 one week. Warm pork in a 350°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.

Nutrition Facts : Calories 298.6, FatContent 9.5, SaturatedFatContent 3.1, CholesterolContent 77.4, SodiumContent 267.7, CarbohydrateContent 29.9, FiberContent 2.3, SugarContent 20.6, ProteinContent 23.8

ONE-HOUR PORK TENDERLOIN WITH CRANBERRY CHUTNEY | BETTER ...

One-Hour Pork Tenderloin with Cranberry Chutney | Better ... image

Serving this pork tenderloin recipe gives you more time to visit with family. Your guests will love the sweet and tangy cranberry side dish.

Provided by Better Homes & Gardens

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 16

Ingredients

3 pounds pork tenderloins
1 tablespoon ground allspice
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons cooking oil
1 tablespoon butter
1 large onion, quartered and thinly sliced
1 ounce cranberries (3 cups)
1 ounce currant jelly (about 1 cup)
1 cup cranberry juice
¼ cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
½ teaspoon curry powder
2 watercress
1 recipe Cranberry Barbecue Sauce *

Steps:

Nutrition Facts : Calories 277 calories, CarbohydrateContent 30 g, CholesterolContent 76 mg, FatContent 7 g, FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 2 g, SodiumContent 260 mg, SugarContent 19 g

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