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
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Pork Tenderloin with Cranberry-Pear Chutney Recipe
- 3 Green onions, chopped
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- 1 tablespoon Honey
- 2 teaspoon Grated lemon zest
- 1 Garlic clove, minced
- 1 teaspoon Salt
- 1 teaspoon Minced fresh sage or 1/4 dried sage leaves
- 1 teaspoon Minced fresh rosemary or 1/4 dried rosemary, crushed
- 1 teaspoon Pepper
- 1 Pork Tenderloin
- As required Chutney
- 1 cup Fresh or frozen cranberries, thawed
- 1 cup Chopped peeled ripe pear
- 1/2 cup Sugar
- 1/4 cup Water
- 2 teaspoon Tablespoons minced fresh mint or 2 dried mint
Nutrition
value
value
305
calories per serving
14 g Fat4 g Protein42 g Carbs6 g FiberOther
Current Totals
- Fat14g
- Protein4g
- Carbs42g
- Fiber6g
MacroNutrients
- Carbs42g
- Protein4g
- Fiber6g
Fats
- Fat14g
Vitamins & Minerals
- Calcium106mg
- Iron4mg
- Vitamin A16mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B955mcg
- Vitamin B12< 1mcg
- Vitamin C25mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium38mg
- Manganese< 1mg
- Phosphorus98mg
- Selenium5mcg
- 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
Recipe By Taste Of Home