Herb-Roasted Pork Tenderloin with Pineapple Apricot Chutney

Nutritional Facts

Serving Size:
4 oz Pork with 1/4 cup Chutney
Servings Per Package:
Full - 8; Regular - 4
Amount Per Serving
Calories:
250
  
From Fat:
70
Total Fat:
8g
Trans Fat:
0g
Saturated Fat:
1.5g
Cholesterol:
75mg
Sodium:
300mg
Total Carbohydrates:
18g
Dietary Fiber:
1g
Sugars:
13g
Protein:
24g
Vitamin A:
6% DV
Vitamin C:
10% DV
Calcium:
2% DV
Iron:
10% DV
* Percent Daily Values (DV) are based on a 2,000 calorie diet.
Herb-Roasted Pork Tenderloin with Pineapple Apricot Chutney

Description:

Oven roasted juicy pork tenderloin coated with mustard, rosemary and thyme, paired with wine-soaked apricots and pineapple with a hint of ginger. The white wine and vinegar add zing to the chutney, bringing out the pork's subtle flavor that your family will enjoy. Oven: 35 minutes if thawed.

Cooking Instructions

Preparation:  Thaw completely. If frozen or partially frozen defrost in microwave.

 

Cooking Instructions:  Pork: Preheat oven to 400ºF. Place the pork in a baking dish, tucking the thin ends under to create a roast of even thickness. Bake for 30-35 minutes or until internal temperature of pork is 160F on an instant read thermometer. Cooking times may vary due to differences in ovens. Transfer the pork to a platter and tent with foil. Let rest for 5 minutes before carving. Chutney: Heat skillet over medium heat. Add onion mixture into skillet and sauté for 3 minutes or until the onions are tender. Add fruit and sauce to skillet. Simmer gently for 10-15 minutes or until the flavors meld and the sauce thickens. Spread the chutney out on a platter and top with the slices of roast pork for a nice presentation. Add juices from pork to the chutney. Serve on warmed plates.

Suggested Sides:  Super Suppers Oven-Fried Rosemary Potatoes, tossed salad and gourmet rolls

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