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Pork Tenderloin with Apple-Cranberry Chutney
Recipe - Frankston #713
![Pork Tenderloin with Apple-Cranberry Chutney](https://storage.googleapis.com/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/Images/Recipes/SeptOct2023/Pork-Tenderloin-wApple-Cranberry-Sauce_Brown-600x360.jpg)
Pork Tenderloin with Apple-Cranberry Chutney
Prep Time20 Minutes
Servings1
Cook Time40 Minutes
Ingredients
1 (2 lbs) pork tenderloin
1/4 cup Brookshire’s 100% Apple Juice
2 Tbs light brown sugar
1 Tbs barbecue seasoning
1 Tbs Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1 Tbs olive oil, for searing
1 (10 oz) pkg frozen cranberries
2 apples, peeled and diced
1/2 cup granulated sugar
1/2 cup apple juice
Directions
- Place tenderloin in a large zip-top bag. Add remaining pork ingredients, except oil. Marinate for 4 hours or overnight. Preheat oven to 375° F. Remove pork from marinade, and pat dry. Add 1 tablespoon of oil to a pan over high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer to a baking dish. Cook for 30 to 40 minutes until an instant-read meat thermometer reads 155° F.
- While the pork is cooking, add cranberries and remaining chutney ingredients to a saucepan. Bring to a boil. Reduce to a simmer. Stir often, and let cook for 20 minutes or until apples are tender. Turn off heat. (The sauce will thicken as it cools.) Remove pork from oven. Let it rest for 10 minutes. Slice the pork, and serve with the chutney.
Nutritional Information
Per Serving (1/2 lb): Calories: 460, Fat: 5 g (2 g Saturated Fat), Cholesterol: 110 mg, Sodium: 930 mg, Carbohydrates: 55 g, Fiber: 5 g, Protein: 47 g.
20 minutes
Prep Time
40 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Not Available
![Brookshire's 100% Apple Juice](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/25c5f283-4f71-47cf-ae43-8593ebe2d554.jpeg)
Brookshire's 100% Apple Juice - 64 Ounce
$2.29 was $2.99$0.04/oz
![Brookshire's Pure Cane Light Brown Sugar](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/fdf3a78d-971f-4385-b228-c9bd072a2d73.jpeg)
Brookshire's Pure Cane Light Brown Sugar - 2 Each
$2.79$1.40 each
Not Available
![Brookshire's Dijon Mustard](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/74a46738-1f84-4500-99d9-0a82fb17f065.jpeg)
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
![Brookshire's Table Salt](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/6f2aeaff-0b5a-4e21-92bd-379b951e95f7.jpeg)
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Not Available
![Brookshire's Extra Virgin Olive Oil](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/1c7e32a3-4be6-4b61-9a84-df25ce7cc074.jpeg)
Brookshire's Extra Virgin Olive Oil - 17 Each
$9.99 was $11.49$0.59 each
Not Available
![Fresh Apple, Honeycrisp](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/2d965697-85ae-4934-af7b-fda4046a0d82.jpeg)
Fresh Apple, Honeycrisp - 0.313 Pound
$0.56 avg/ea$1.79/lb
![Brookshire's Extra Fine Granulated Sugar](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/c833d2af-dec0-4079-865f-53cfbe6f577e.jpeg)
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
![Brookshire's 100% Apple Juice](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/25c5f283-4f71-47cf-ae43-8593ebe2d554.jpeg)
Brookshire's 100% Apple Juice - 64 Ounce
$2.29 was $2.99$0.04/oz
Nutritional Information
Per Serving (1/2 lb): Calories: 460, Fat: 5 g (2 g Saturated Fat), Cholesterol: 110 mg, Sodium: 930 mg, Carbohydrates: 55 g, Fiber: 5 g, Protein: 47 g.
Directions
- Place tenderloin in a large zip-top bag. Add remaining pork ingredients, except oil. Marinate for 4 hours or overnight. Preheat oven to 375° F. Remove pork from marinade, and pat dry. Add 1 tablespoon of oil to a pan over high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer to a baking dish. Cook for 30 to 40 minutes until an instant-read meat thermometer reads 155° F.
- While the pork is cooking, add cranberries and remaining chutney ingredients to a saucepan. Bring to a boil. Reduce to a simmer. Stir often, and let cook for 20 minutes or until apples are tender. Turn off heat. (The sauce will thicken as it cools.) Remove pork from oven. Let it rest for 10 minutes. Slice the pork, and serve with the chutney.