Roasted Pork Tenderloin with Cherry & Tomato Chutney
INGREDIENTS
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A zesty chutney serves as both a marinade and an appealing garnish for pork tenderloins. Everything can be prepared ahead for a convenient dinner-party entree. Recipe by Nancy Baggett for EatingWell.
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Roasted Pork Tenderloin with Cherry & Tomato Chutney
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photographer: Ken Burris Nutritionist Tested & Approved Ingredients
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Total Time: 1 1/2 hours plus 8-24 hours marinating time
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Chutney
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1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
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1/3 cup chopped onion
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1/3 cup sugar
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1/3 cup cider vinegar
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1 tablespoon minced fresh ginger
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1 1/2 teaspoons yellow mustard seed
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon salt
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1/2 teaspoon coarsely ground pepper
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1 1/3 cups chopped tomatoes, slightly underripe
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Pork
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2 pork tenderloins, 1 pound each, trimmed of fat
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1/3 cup reduced-sodium chicken broth
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2 tablespoons canola oil, divided
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1/2 teaspoon dried thyme leaves
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Fresh cilantro sprigs, for garnish (optional)
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