Spiked Pork Tenderloin with Sunny Pear Chutney

"All I can say about this dish is "Wow!!" The pork absolutely melts in your mouth! One of our church members made this dish for the church staff when we were invited to her home for a Christmas luncheon. It was fabulous! We all begged for the recipe! For the complete elegant meal that we were served, please also check out "Green Chili Rice Bake", "Dot's Vegetable Casserole" and "Cherry-Cream Cheese Pie with Graham Cracker Crust". A meal that's a perfect "10"!"
photo by gailanng photo by gailanng
photo by gailanng
photo by GIAD5330 photo by GIAD5330
Ready In:
2hrs 30mins




  • Combine first seven ingredients in a large shallow dish.
  • Add pork.
  • Cover and chill 30 minutes, turning occasionally.
  • Remove pork from marinade.
  • Bring marinade to a boil in a saucepan; keep warm.
  • Place pork on a lightly greased rack in a roasting pan.
  • Bake at 375 degrees for 30-35 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, basting often with reserved marinade.
  • Let stand 10 minutes before slicing.
  • Serve with Sunny Pear Chutney (directions below).
  • To make the Chutney, cook first seven ingredients in a large saucepan over medium heat 20 minutes.
  • Stir in walnuts, lime juice, and red pepper.
  • Cook 10 minutes.
  • Cool slightly.

Questions & Replies

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  1. gailanng
    Superb! I added fresh garlic to the marinade and used my recipe for the recipe #369334. I, also, sprinkled the pork liberally with a Cajun rub. Using chutney as a condiment was brilliant and found it to be quite nectarous. The tequila was just barely percepitable after being roasted, but truly infused a delicious and distinct flavoring. After having had to buy a bottle of tequila for this dish, I'm supposing I'll have to make good use of it...a round of Marguarita's on me! ;-)
  2. Mustang Sally 54269
    I wanted to try this recipe, however, I'm confused on the ingredients listed... for 6-8 servings it says 1 @ 2 7/8 oz pkg pork tenderloins. I think 3 oz of pork will be swimming in the chutney. I may try this one day when I feel brave enough to guess how much pork I should really use.
  3. GIAD5330
    Absolutely DELIGHTFUL and very versitile/forgiving. Grilled the pork - YUM and had to make a couple substitutions for the chutney (rasp jam and white wine vinegar for rasp vineg. and granny smith apples for pears)still tremendously DELISH! We loved the little pepper touch to the sweet chutney. Thanks for the great dish.


  1. marilynL
    I used pineapple chunks and juice 28oz can) instead of oranges. Mixed juice with 1-2 T cornstarch. Used 3 pears. Used 1t ground ginger, and only 1T apple cider vinegar. 1/8 t each nutmeg and cloves instead of allspice. Only 1T lemon juice. Just used ingredients I already had on hand. Everybody said the chutney is a keeper. It’s good hot or cold with pork roast or chops.


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