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Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce

Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Crosse & Blackwell(R)

Crosse & Blackwell®

Pineapple pepper chutney brings big flavor to this easy pork tenderloin recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F. Season pork with salt and pepper; brush with mustard. Place in roasting pan and bake until internal temperature reaches 145 degrees F, about 35 to 45 minutes. Remove from pan and let rest 10 minutes.
  2. Stir chutney and orange juice together in small saucepan; heat on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.
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