Pork Tenderloin with Cranberry Chutney

Pork Tenderloin with Cranberry Chutney

This roasted pork loin glazed in a spicy mustard sauce is divine paired with this sweet and sour cranberry chutney. Serve with mashed potatoes and green beans, and you have yourself a perfect holiday meal!

[recipe servings=3 time=35 Minutes Difficulty=Easy]


1 Pork Tenderloin 

1 Tablespoon Dijon

1/2 Tablespoon chipotle puree

1/2 Tablespoon Fig Jam

1 Teaspoon Oil 

1 Bag of Fresh Cranberries

1/4 Cup Golden Raisins

1 Teaspoon Curry Powder

Zest of One Orange 

Juice Of One Orange 

3 Cups Of Water 

1/2 Cup Of Brown Sugar

1/2 Tablespoon Grated Ginger 

2 Diced Pears



1.     First, make the chutney at least a few hours ahead of time so it can cool and really develop its flavor. In a medium saucepan, combine the water and brown sugar and bring to a boil. Add the cranberries and continue boiling until they soften.

2.     Add the orange juice, orange zest, raisins, diced pear, curry powder, and grated ginger to the saucepan and lower to a simmer for 10 minutes. Keep adding more water if it starts to evaporate. Once you get a jelly like consistency, your chutney is ready.

3.      Preheat the oven to 400 degrees F. 

4.     In a small mixing bowl, whisk the Dijon mustard, chipotle puree, fig jam, and oil in a small bowl.  Generously rub the marinade all over the pork and transfer the pork loin to a wax paper lined sheet tray. Pop it in the oven for 25- 30 minutes or until your meat thermometer reads 145 degrees. 

5.      Serve with the cranberry chutney. 



CategoriesDinner Fruit Main Meal

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