A zesty chutney serves as both a marinade and an appealing garnish for pork tenderloins. Everything can be prepared ahead for a convenient dinner-party entree. Recipe by Nancy Baggett.
Make Ahead Tip: Cover and refrigerate the chutney for up to 3 weeks.
- For Chutney:
- 1 1/2 cups fresh or frounceen (thawed; see Ingredient Note) dark sweet cherries, pitted and chopped
- 1/3 cup chopped onion
- 1/3 cup sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons yellow mustard seed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 1/3 cups chopped tomatoes, slightly underripe
- For Pork:
- 2 pork tenderloins, 1 pound each, trimmed of fat
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons canola oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried thyme leaves
- Fresh cilantro sprigs for garnish (optional)
For Chutney: Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, salt and pepper in a medium nonreactive saucepan (see Equipment Note). Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from the heat; cool, stirring occasionally, for 30 minutes.
For Pork: Place pork in a heavy-duty sealable plastic bag. Add 3/4 cup of the cooled chutney, chicken broth and 1 tablespoon oil. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.
Preheat oven to 425 degrees F. Remove the pork from the marinade, shaking off excess (discard marinade). Pat the pork dry with paper towels and season with salt, pepper and thyme.
Heat the remaining 1 tablespoon oil over high heat in a large ovenproof skillet until hot but not smoking. Add the pork and cook, turning until browned on all sides, 3 to 5 minutes.
Transfer the pan to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155 degrees F in the center of the pork, 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Garnish the pork with cilantro, if using, and serve with the reserved chutney.
Ingredient Note: Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using).
Equipment Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
228 calories; 8g total fat; 2g total saturated fat; 63mg cholesterol; 344mg sodium; 15g carbohydrates; 1g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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