Pork Tenderloin With Peach Mango Chutney

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup grey poupon country Dijon mustard
  • 12
    cup peach preserves
  • 1
    tablespoon cider vinegar
  • 2
    teaspoons chopped chives
  • 12
    cup chopped celery
  • 1
    garlic clove, minced
  • 1
    tablespoon vegetable oil
  • 12
    cup chopped mango
  • 14
    cup dark seedless raisins
  • 1
    tablespoon chopped parsley
  • 2
    pork tenderloin (3/4 pound each)
Advertisement

DIRECTIONS

  • In small bowl, blend mustard, preserves, vinegar and chives.
  • Set aside 1/3 cup mixture for glazing pork tenderloins.
  • In small saucepan, over medium-high heat, saute celery and garlic in oil until tender.
  • Stir in remaining mustard mixture; cook 2 minutes.
  • Remove from heat; cool slightly.
  • Stir in mango, raisins and parsley; set aside.
  • Place tenderloins on rack in roasting pan.
  • Roast pork at 450F for 10 minutes.
  • Reduce to 350F and bake 30 to 35 minutes or until done.
  • Brush pork with reserved mustard mixture during last 15 minutes of roasting.
  • Slice pork and serve with mango chutney.
Advertisement