Pork Tenderloin with Cranberry-Pear Chutney Recipe

Recipe By Taste Of Home

The perfect balance of tart and sweet to top a tenderloin this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. Amanda Reed, Nashville, Tennessee.

4.2
26 Rating -
Rate
Non Vegdiet
10minstotal
45minsPrep
25minsCook
10m.total
45m.Prep
25m.Cook
Pork Tenderloin with Cranberry-Pear Chutney
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ingredients serve

Ingredients for Pork Tenderloin with Cranberry-Pear Chutney Recipe

  • 3/4 Green onions, chopped
  • 1/2 tablespoon Lemon juice
  • 1/2 tablespoon Olive oil
  • 1/4 tablespoon Honey
  • 1/2 teaspoon Grated lemon zest
  • 1/4 Garlic clove, minced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Minced fresh sage or 1/4 dried sage leaves
  • 1/4 teaspoon Minced fresh rosemary or 1/4 dried rosemary, crushed
  • 1/4 teaspoon Pepper
  • 1/4 Pork Tenderloin
  • As required Chutney
  • 1/4 cup Fresh or frozen cranberries, thawed
  • 1/4 cup Chopped peeled ripe pear
  • 0.13 cup Sugar
  • 0.06 cup Water
  • 1/2 teaspoon Tablespoons minced fresh mint or 2 dried mint
Nutrition
value
305
calories per serving
14 g Fat4 g Protein42 g Carbs6 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    4g
  • Carbs
    42g
  • Fiber
    6g

MacroNutrients

  • Carbs
    42g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    4mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    25mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    98mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home