Prep 50 mins
Cook 25 mins
This is a nice holiday recipe for pork tenderloins. I used this recipe for my 2006 Christmas Eve Dinner and it was a big hit. I believe I found it in Better Homes and Gardens.
- 3 -4 lbs pork tenderloin
- 1 tablespoon ground allspice
- 3 tablespoons cracked black pepper
- 1 teaspoon salt
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large onion
- 1 (12 ounce) package cranberries
- 1 (10 ounce) jar currant jelly
- 1 cup cranberry juice
- 1⁄4 cup light brown sugar, packed
- 3 tablespoons cider vinegar
- 1 tablespoon fresh ginger, grated
- 1⁄2 teaspoon curry powder
- Preheat oven to 425°F
- In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
- In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
- While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
- To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
- Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.