Pork Tenderloin With Dried Fruit Chutney
En Español (Spanish Version)

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Nutrition Facts
Serving Size¼ of recipeCalories245Total Fat8.5 gSaturated Fat2 gSodium351 mgTotal Carbohydrate18 gDietary Fiber1.5 gProtein25 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresPork tenderloin, visible fat trimmed1-poundOlive oil4 teaspoonsSalt½ teaspoonFreshly ground pepper to tasteBalsamic vinegar¼ cupBrown sugar2 tablespoonsDried cherries (or other dried fruit)¼ cupChopped dried apricots (or other dried fruit)¼ cupZest of 1 orange (about 1 teaspoon orange zest)Juice of 1 orangeGround cinnamon¼ teaspoon
  • Directions
  • Preheat oven to 350°F.
  • 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.
  • 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.
  • Top pork with chutney and serve.

  • Exchanges
    3 lean meats; 1 fat; 0.5 fruit

    Side Suggestions: Zucchini and Carrot Julienne
    Cut 1 small zucchini and 1 small peeled carrot into 2-inch julienne (very thin) strips. Heat 2 teaspoons olive oil over medium-high heat in a medium nonstick skillet. Cook about 5 minutes, until vegetables are tender (they should retain their shape and some of their crispness). Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 61 calories; 5 g carbohydrate; 1 g protein; 4.5 g fat (0.5 g sat); 1.5 g fiber; 158 mg sodium. Exchanges: 1 vegetable; 1 fat.

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