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Pork Tenderloin with Apricot Chutney





Yields
Makes 4 servings

Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.

Pork Tenderloin with Apricot Chutney




James Carrier
 1 pork tenderloin (about 1 lb.), fat-trimmed
 1 to 2 teaspoons butter or margarine
 1/3 cup quick apricot chutney
  Salt and pepper
Step 1
1

If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string.

Step 2
2

Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.

Step 3
3

Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 450° oven.

Step 4
4

Roast pork, basting often with sauce, until meat is 150° to 155° in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.

Step 5
5

Transfer the tenderloin to a platter. Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 235Calories from Fat 23
% Daily Value *
Total Fat 5.9g10%

Saturated Fat 2g10%
Cholesterol 76mg26%
Sodium 79mg4%
Total Carbohydrate 21g8%

Dietary Fiber 0.9g4%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.