Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce
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Ingredients1 h 5 m servings 210 cals
Original recipe yields 6 servings
- Heat oven to 350 degrees F. Season pork with salt and pepper; brush with mustard. Place in roasting pan and bake until internal temperature reaches 145 degrees F, about 35 to 45 minutes. Remove from pan and let rest 10 minutes.
- Stir chutney and orange juice together in small saucepan; heat on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.
Per Serving: 210 calories; 3.6 g fat; 18.2 g carbohydrates; 23.4 g protein; 65 mg cholesterol; 276 mg sodium. Full nutrition