Pork Tenderloin with Apple-Cranberry ChutneyPork Tenderloin with Apple-Cranberry Chutney
Pork Tenderloin with Apple-Cranberry Chutney
Pork Tenderloin with Apple-Cranberry Chutney
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Recipe - Frankston #713
Pork Tenderloin with Apple-Cranberry Chutney
Pork Tenderloin with Apple-Cranberry Chutney
Prep Time20 Minutes
Servings1
Cook Time40 Minutes
Ingredients
1 (2 lbs) pork tenderloin
1/4 cup Brookshire’s 100% Apple Juice
2 Tbs light brown sugar
1 Tbs barbecue seasoning
1 Tbs Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1 Tbs olive oil, for searing
1 (10 oz) pkg frozen cranberries
2 apples, peeled and diced
1/2 cup granulated sugar
1/2 cup apple juice
Directions
  1. Place tenderloin in a large zip-top bag. Add remaining pork ingredients, except oil. Marinate for 4 hours or overnight. Preheat oven to 375° F. Remove pork from marinade, and pat dry. Add 1 tablespoon of oil to a pan over high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer to a baking dish. Cook for 30 to 40 minutes until an instant-read meat thermometer reads 155° F.
  2. While the pork is cooking, add cranberries and remaining chutney ingredients to a saucepan. Bring to a boil. Reduce to a simmer. Stir often, and let cook for 20 minutes or until apples are tender. Turn off heat. (The sauce will thicken as it cools.) Remove pork from oven. Let it rest for 10 minutes. Slice the pork, and serve with the chutney.
Nutritional Information

Per Serving (1/2 lb): Calories: 460, Fat: 5 g (2 g Saturated Fat), Cholesterol: 110 mg, Sodium: 930 mg, Carbohydrates: 55 g, Fiber: 5 g, Protein: 47 g.

20 minutes
Prep Time
40 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
1 (2 lbs) pork tenderloin
Not Available
1/4 cup Brookshire’s 100% Apple Juice
Brookshire's 100% Juice, Apple
Brookshire's 100% Juice, Apple - 64 Ounce
$2.59 was $2.99$0.04/oz
2 Tbs light brown sugar
Brookshire's Sugar, Light Brown, Pure Cane
Brookshire's Sugar, Light Brown, Pure Cane - 2 Pound
$2.49$1.25/lb
1 Tbs barbecue seasoning
Not Available
1 Tbs Dijon mustard
Brookshire's Dijon Mustard
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
1/2 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1/2 tsp black pepper
Brookshire's Black Pepper, Ground
Brookshire's Black Pepper, Ground - 3.1 Ounce
$4.29$1.38/oz
1 Tbs olive oil, for searing
Brookshire's Olive Oil, Extra Virgin
Brookshire's Olive Oil, Extra Virgin - 17 Fluid ounce
$8.99 was $9.99$0.53/fl oz
1 (10 oz) pkg frozen cranberries
Not Available
2 apples, peeled and diced
Fresh Apple, Honeycrisp
Fresh Apple, Honeycrisp - 0.313 Pound
$0.40 avg/ea was $0.62 avg/ea$1.29/lb
1/2 cup granulated sugar
Brookshire's Sugar, Granulated, Extra Fine
Brookshire's Sugar, Granulated, Extra Fine - 2 Pound
$1.99$1.00/lb
1/2 cup apple juice
Brookshire's 100% Juice, Apple
Brookshire's 100% Juice, Apple - 64 Ounce
$2.59 was $2.99$0.04/oz

Nutritional Information

Per Serving (1/2 lb): Calories: 460, Fat: 5 g (2 g Saturated Fat), Cholesterol: 110 mg, Sodium: 930 mg, Carbohydrates: 55 g, Fiber: 5 g, Protein: 47 g.

Directions

  1. Place tenderloin in a large zip-top bag. Add remaining pork ingredients, except oil. Marinate for 4 hours or overnight. Preheat oven to 375° F. Remove pork from marinade, and pat dry. Add 1 tablespoon of oil to a pan over high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer to a baking dish. Cook for 30 to 40 minutes until an instant-read meat thermometer reads 155° F.
  2. While the pork is cooking, add cranberries and remaining chutney ingredients to a saucepan. Bring to a boil. Reduce to a simmer. Stir often, and let cook for 20 minutes or until apples are tender. Turn off heat. (The sauce will thicken as it cools.) Remove pork from oven. Let it rest for 10 minutes. Slice the pork, and serve with the chutney.