Pork tenderloin with rhubarb chutney
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
2
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Calories
188 kcal
-
Course
Main Course
-
Cuisine
American
Pork tenderloin with rhubarb chutney
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This easy main is a delicious combination of tender pork and sweet-tart chutney.
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Ingredients
- 1 lb pork tenderloin 1 tenderloin, a little more eg 1.5 lb is fine
- 1 recipe rhubarb chutney
- 1 tablespoon vegetable oil
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon pepper or more/less to taste
- ¼ teaspoon salt or more/less to taste
Instructions
- Preheat oven to 400F/200C.
- Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
- Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it all over evenly.
- Warm the oil in the skillet and sear the pork on all sides, including small ends.
- Transfer the skillet to the oven and roast for around 25 minutes, adding 2 tablespoon of rhubarb chutney over the pork for the last 5-10 minutes, until pork has internal temp 155F (68C).
- Leave to rest around 5 minutes before serving sliced with remaining rhubarb chutney.
Notes
- You can make the chutney ahead of time or prepare it during the initial pork cooking time.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Sodium
11mg
(0%)
Potassium
455mg
(13%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
143IU
(3%)
Vitamin C
26mg
(29%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Sodium | 11mg | 0% |
| Potassium | 455mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 26mg | 29% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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