- 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)
- 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.
- 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
recipepes.com
Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce, recipe
PT15M
PT1H
5
455 calories