Pork Tenderloin With Dried Fruit Chutney
Entertain with this meal!
Nutrition Facts
Serving Size | ¼ of recipe |
Calories | 245 |
Total Fat | 8.5 g |
Saturated Fat | 2 g |
Sodium | 351 mg |
Total Carbohydrate | 18 g |
Dietary Fiber | 1.5 g |
Protein | 25 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Pork tenderloin, visible fat trimmed | 1-pound |
Olive oil | 4 teaspoons |
Salt | ½ teaspoon |
Freshly ground pepper to taste | |
Balsamic vinegar | ¼ cup |
Brown sugar | 2 tablespoons |
Dried cherries (or other dried fruit) | ¼ cup |
Chopped dried apricots (or other dried fruit) | ¼ cup |
Zest of 1 orange (about 1 teaspoon orange zest) | |
Juice of 1 orange | |
Ground cinnamon | ¼ teaspoon |
- Directions
- Preheat oven to 350°F.
- Place pork in a roasting pan, rub with salt and pepper, and drizzle with olive oil. Roast about 35-45 minutes, until meat thermometer inserted into the thickest part of the tenderloin registers 160°F. Let rest 5 minutes before serving.
- Meanwhile, combine vinegar, sugar, dried fruit, orange zest, orange juice, and cinnamon in a small saucepan over medium-high heat. Bring to a boil, and then reduce heat to low and gently simmer, stirring occasionally, about 10-15 minutes, until thick. Keep the mixture warm by covering it until time to serve.
- Top pork with chutney and serve.
Exchanges
3 lean meats; 1 fat; 0.5 fruit
Side Suggestions: Zucchini and Carrot Julienne
Cut 1 small zucchini and 1 small peeled carrot into 2-inch julienne (very thin) strips. Heat 2 teaspoons olive oil over medium-high heat in a medium nonstick skillet. Cook about 5 minutes, until vegetables are tender (they should retain their shape and some of their crispness). Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 61 calories; 5 g carbohydrate; 1 g protein; 4.5 g fat (0.5 g sat); 1.5 g fiber; 158 mg sodium. Exchanges: 1 vegetable; 1 fat.
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