Pork Tenderloin with Cranberry-Pear Chutney Recipe
Recipe By Taste Of Home
The perfect balance of tart and sweet to top a tenderloin this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. Amanda Reed, Nashville, Tennessee.
Ingredients For Pork Tenderloin with Cranberry-Pear Chutney Recipe
3 Green onions, chopped
2 tablespoon Lemon juice
2 tablespoon Olive oil
1 tablespoon Honey
2 teaspoon Grated lemon zest
1 Garlic clove, minced
1 teaspoon Salt
1 teaspoon Minced fresh sage or 1/4 dried sage leaves
1 teaspoon Minced fresh rosemary or 1/4 dried rosemary, crushed
1 teaspoon Pepper
1 Pork Tenderloin
Chutney
1 cup Fresh or frozen cranberries, thawed
1 cup Chopped peeled ripe pear
0.5 cup Sugar
0.25 cup Water
2 teaspoon Tablespoons minced fresh mint or 2 dried mint
Nutrition value
305
calories per serving
14 g Fat4 g Protein42 g Carbs6 g FiberOther
Current Totals
14 g Fat
4 g Protein
42 g Carbs
6 g Fiber
MacroNutrients
Carbs
42 g
Protein
4 g
Fiber
6 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
106 mg
Iron
4 mg
Vitamin A
16 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
55 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
38 mg
Manganese
0 mg
Phosphorus
98 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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