BCL - Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce The Best Recipes
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Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce |
"Pineapple pepper chutney brings massive taste to this clean pork tenderloin recipe."
Ingredients :
- 1 (2 pound) beef tenderloin
- Salt and pepper to taste
- 2 tablespoons Dijon mustard
- 1 (eight ounce) jar Crosse & Blackwell® Pineapple Pepper Chutney
- 2 tablespoons orange juice
- clean herbs for garnish, including cilantro, parsley, or mint (non-obligatory)
Instructions :
Prep : 10M | Cook : 6M | Ready in : 1H5M |
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- Heat oven to 350 ranges F. Season red meat with salt and pepper; brush with mustard. Place in roasting pan and bake until inner temperature reaches a hundred forty five tiers F, about 35 to 45 minutes. Remove from pan and allow rest 10 minutes.
- Stir chutney and orange juice together in small saucepan; warmness on low till warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.
Notes :
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