Best 5 Pork Tenderloin With Cranberry Chutney Recipes

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 375°F.
• Pat the pork dry with a paper towel and season with salt and pepper.
• Cover with aluminum foil and roast for 20-25 minutes.
• Remove the foil and continue roasting for 5-10 minutes, or until the internal temperature of the pork reaches 145°F.
• Remove the pork from the oven, tent with foil, and allow to rest for 5 minutes before slicing.
• Bring the water and granulated sugar to a boil in a saucepan over medium heat.
• Add in the cranberries, onion, brown sugar, cinnamon, and Holland House Red Cooking Wine.
• Continue cooking, stirring occasionally, until the cranberries begin to pop, about 5 minutes.
• Lower the heat and stir in the apples and raisins. Simmer until the sauce thickens about 10-15 minutes.
• Serve the pork tenderloin, sliced and topped with the Cranberry Apple Chutney.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY

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.

HERBED PORK ROAST AND CRANBERRY CHUTNEY

Steps:

• Chutney:
• Preheat oven to 450 degrees F.
• Pork Roast:
• In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture.
• Place roast in oven and reduce heat to 350 degrees F. Roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.) Remove from oven, cover with foil and let rest for 10 minutes before slicing.
• Chutney:
• In a medium bowl, combine all chutney ingredients and stir thoroughly. Cover and set aside until ready to serve.
• Serve chutney over pork roast.

PORK TENDERLOIN WITH CRANBERRY CHUTNEY

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.