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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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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