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Nutrition Facts

Serving Size ¼ of recipe
Calories 245
Total Fat 8.5 g
Saturated Fat 2 g
Sodium 351 mg
Total Carbohydrate 18 g
Dietary Fiber 1.5 g
Protein 25 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Pork tenderloin, visible fat trimmed 1-pound
Olive oil 4 teaspoons
Salt ½ teaspoon
Freshly ground pepper to taste
Balsamic vinegar ¼ cup
Brown sugar 2 tablespoons
Dried cherries (or other dried fruit) ¼ cup
Chopped dried apricots (or other dried fruit) ¼ cup
Zest of 1 orange (about 1 teaspoon orange zest)
Juice of 1 orange
Ground cinnamon ¼ teaspoon

Directions

  1. Preheat oven to 350°F.
  2. Place pork in a roasting pan, rub with salt and pepper, and drizzle with olive oil. Roast about 35-45 minutes, until meat thermometer inserted into the thickest part of the tenderloin registers 160°F. Let rest 5 minutes before serving.
  3. Meanwhile, combine vinegar, sugar, dried fruit, orange zest, orange juice, and cinnamon in a small saucepan over medium-high heat. Bring to a boil, and then reduce heat to low and gently simmer, stirring occasionally, about 10-15 minutes, until thick. Keep the mixture warm by covering it until time to serve.
  4. Top pork with chutney and serve.