Roasted Pork Tenderloin with Cherry & Tomato Chutney

Name: Roasted Pork Tenderloin with Cherry & Tomato Chutney
Yield: 8
Ingredients: For Chutney:; 1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped; 1/3 cup chopped onion; 1/3 cup sugar; 1/3 cup cider vinegar; 1 tablespoon minced fresh ginger; 1 1/2 teaspoons yellow mustard seed; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1 1/3 cups chopped tomatoes, slightly underripe; For Pork:; 2 pork tenderloins, 1 pound each, trimmed of fat; 1/3 cup reduced-sodium chicken broth; 2 tablespoons canola oil, divided; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon dried thyme leaves; Fresh cilantro sprigs for garnish (optional); Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using). Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to preve

Roasted Pork Tenderloin with Cherry & Tomato Chutney was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/roasted-pork-tenderloin-with-cherry-tomato-chutney-recipe-10569.aspx?CCAID=cknwfhne05255an" target="_blank">www.cooking.com.</a>

"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. Make Ahead Tip: Cover and refrigerate the chutney (Step 1) for up to 3 weeks...."

INGREDIENTS

•

For Chutney:

•

1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped

•

1/3 cup chopped onion

•

1/3 cup sugar

•

1/3 cup cider vinegar

•

1 tablespoon minced fresh ginger

•

1 1/2 teaspoons yellow mustard seed

•

1/2 teaspoon ground cinnamon

•

1/2 teaspoon ground allspice

•

1/2 teaspoon salt

•

1/2 teaspoon coarsely ground pepper

•

1 1/3 cups chopped tomatoes, slightly underripe

•

For Pork:

•

2 pork tenderloins, 1 pound each, trimmed of fat

•

1/3 cup reduced-sodium chicken broth

•

2 tablespoons canola oil, divided

•

1/2 teaspoon salt

•

1/2 teaspoon freshly ground pepper

•

1/2 teaspoon dried thyme leaves

•

Fresh cilantro sprigs for garnish (optional)

•

Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using). Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to preve

Go To Recipe

review