BCL - Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce Popular Recipes

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Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce

"Pineapple pepper chutney brings big flavor to this smooth red meat tenderloin recipe."

Ingredients :

1 (2 pound) pork tenderloin
Salt and pepper to taste
2 tablespoons Dijon mustard
1 (eight ounce) jar Crosse & Blackwell® Pineapple Pepper Chutney
2 tablespoons orange juice
sparkling herbs for garnish, together with cilantro, parsley, or mint (non-compulsory)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H5M

Heat oven to 350 tiers F. Season red meat with salt and pepper; brush with mustard. Place in roasting pan and bake till internal temperature reaches a hundred forty five tiers F, approximately 35 to 45 mins. Remove from pan and permit relaxation 10 minutes.
Stir chutney and orange juice collectively in small saucepan; warmth on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if favored.

Notes :

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