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.