PORK TENDERLOIN WITH CRANBERRY CHUTNEY

Pork Tenderloin With Cranberry Chutney image

Provided by kathykelly

Categories Pork

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

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, Fat 9.5, SaturatedFat 3.1, Cholesterol 77.4, Sodium 267.7, Carbohydrate 29.9, Fiber 2.3, Sugar 20.6, Protein 23.8