PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY
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
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 17
Steps:
- In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
PORK TENDERLOIN WITH PEAR-CRANBERRY SAUCE
This is my own recipe. I scored some great locally raised pork tenderloin and some homemade maple syrup in the same week, and was inspired to create a recipe that used these and other regional ingredients. This recipe comes together very quickly. I made the sauce while the tenderloins were roasting and it took me less than 45 minutes from the time I started prepping ingredients to getting it on the table. By the way, I specify port, but sweet marsala or sherry should work (or substitute 2 Tbs of balsamic vinegar in 1/3 cup water for the 1/2 cup wine). Using >Bosc< pears is key because they won't break down when cooked. I served the tenderloins with buttermilk biscuits and lightly steamed green beans. And had a pint of Wolaver's brown ale to go with it all. Beauty!
Provided by Primordial
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
- Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
- For the tenderloins: Preheat oven to 450°F.
- Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
- If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
- Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
- Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.
Nutrition Facts : Calories 525.5, Fat 18.7, SaturatedFat 7.3, Cholesterol 127.5, Sodium 277.7, Carbohydrate 47.4, Fiber 6.3, Sugar 32.2, Protein 35.9
PORK TENDERLOIN WITH CRANBERRY CHUTNEY
This is a nice holiday recipe for pork tenderloins. I used this recipe for my 2006 Christmas Eve Dinner and it was a big hit. I believe I found it in Better Homes and Gardens.
Provided by kathykelly
Categories Pork
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F
- In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
- In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
- While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
- To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
- Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.
Nutrition Facts : Calories 298.6, Fat 9.5, SaturatedFat 3.1, Cholesterol 77.4, Sodium 267.7, Carbohydrate 29.9, Fiber 2.3, Sugar 20.6, Protein 23.8
IT'S JUST PORK...AND CHUTNEY
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
- Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
- Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
- Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
- Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
- In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
- Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
SPIKED PORK TENDERLOIN WITH SUNNY PEAR CHUTNEY
All I can say about this dish is "Wow!!" The pork absolutely melts in your mouth! One of our church members made this dish for the church staff when we were invited to her home for a Christmas luncheon. It was fabulous! We all begged for the recipe! For the complete elegant meal that we were served, please also check out "Green Chili Rice Bake", "Dot's Vegetable Casserole" and "Cherry-Cream Cheese Pie with Graham Cracker Crust". A meal that's a perfect "10"!
Provided by CookKelly
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first seven ingredients in a large shallow dish.
- Add pork.
- Cover and chill 30 minutes, turning occasionally.
- Remove pork from marinade.
- Bring marinade to a boil in a saucepan; keep warm.
- Place pork on a lightly greased rack in a roasting pan.
- Bake at 375 degrees for 30-35 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, basting often with reserved marinade.
- Let stand 10 minutes before slicing.
- Serve with Sunny Pear Chutney (directions below).
- To make the Chutney, cook first seven ingredients in a large saucepan over medium heat 20 minutes.
- Stir in walnuts, lime juice, and red pepper.
- Cook 10 minutes.
- Cool slightly.
CRANBERRY-PEAR CHUTNEY
This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.
Provided by duonyte
Categories Chutneys
Time 1h10m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
- Add the chopped pear and cook 10 minutes longer.
- Remove from heat and add remaining sugar, to taste. (I usually do not).
- Serve hot, cold or room temperature. May be refrigerated for up to one month.
Nutrition Facts : Calories 488.9, Fat 0.6, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 124.9, Fiber 11, Sugar 102.7, Protein 1.8
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- Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins.*
- In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve.
- Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 cups.
- To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.
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