Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce

Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce
  • 1 (2 pound) pork tenderloin
  • Salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 1 (8 ounce) jar Crosse & Blackwell® Pineapple Pepper Chutney
  • 2 tablespoons orange juice
  • fresh herbs for garnish, such as cilantro, parsley, or mint (optional)


  1. Heat oven to 350 degrees F. Season pork with salt and pepper; brush with mustard. Place in roasting pan and bake until internal temperature reaches 145 degrees F, about 35 to 45 minutes. Remove from pan and let rest 10 minutes.
  2. Stir chutney and orange juice together in small saucepan; heat on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.

05/02/2018
Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce, recipe PT15M PT1H 5 455 calories

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