Pork Tenderloin with Apple-Cranberry Chutney

Recipe - Frankston #713

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

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.
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

Servings

Shop Ingredients

Makes 1 servings

1 (2 lbs) pork tenderloin

Not Available

1/4 cup Brookshire’s 100% Apple Juice

Brookshire's Apple Juice - 64 Fluid Ounce

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$2.59 was $3.49$0.04/fl oz

2 Tbs light brown sugar

Brookshire's Pure Cane Light Brown Sugar - 2 Pound

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$2.79$1.40/lb

1 Tbs barbecue seasoning

Not Available

1 Tbs Dijon mustard

Brookshire's Dijon Mustard Made With White Wine - 12 Ounce

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$3.19$0.27/oz

1/2 tsp salt

Not Available

1/2 tsp black pepper

Brookshire's Ground Black Pepper - 3.1 Ounce

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$3.99$1.29/oz

1 Tbs olive oil, for searing

Brookshire's Fresh Fruity Flavor Extra Virgin Olive Oil - 17 Fluid Ounce

Add Brookshire's Fresh Fruity Flavor Extra Virgin Olive Oil - 17 Fluid Ounce to Favorites.Add Brookshire's Fresh Fruity Flavor Extra Virgin Olive Oil - 17 Fluid Ounce to Favorites.

$6.99 was $11.49$0.41/fl oz

1 (10 oz) pkg frozen cranberries

Not Available

2 apples, peeled and diced

Apples Honey Crisp - Avg 0.60 Lb

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$1.79 avg/ea$2.99/lb

1/2 cup granulated sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.19$1.10/lb

1/2 cup apple juice

Brookshire's Apple Juice - 64 Fluid Ounce

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$2.59 was $3.49$0.04/fl 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

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.
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.