Pork Tenderloin With Cranberry-pear Chutney Recipe
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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.
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