Pork Tenderloin With Dried Fruit Chutney
Entertain with this meal!
|Serving Size||¼ of recipe|
|Total Fat||8.5 g|
|Saturated Fat||2 g|
|Total Carbohydrate||18 g|
|Dietary Fiber||1.5 g|
|Pork tenderloin, visible fat trimmed||1-pound|
|Olive oil||4 teaspoons|
|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|
- 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.
3 lean meats; 1 fat; 0.5 fruit
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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