Prep 45 mins
Cook 15 mins
Weight Watchers 4 pts
- 3⁄4 lb pork tenderloin, cut into 1-inch slices
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon fresh coarse ground black pepper
- 2 teaspoons canola oil
- 2 pears, peeled, cored, and cut into chunks
- 2 teaspoons grated peeled fresh ginger
- 1 -2 garlic clove, minced
- 1⁄4 cup mango chutney
- 1⁄4 cup low sodium chicken broth
- 2 teaspoons chopped fresh thyme
- Sprinkle pork with salt and pepper.
- Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don’t touch; cook about 3 minutes on each side, until browned.
- Transfer meat to a plate; cover to keep warm.
- Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
- Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
- Arrange pork on a platter and spoon the pear mixture on top.