Published February 1, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 8
Total Time: 60 min
Prep Time: 20 min | Cook Time: 30 min
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Serving size: |
3 ounces of pork; 1/4 cup of chutney |
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Calories per serving: |
476 |
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Total Fat 16.3g |
25% |
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Cholesterol 90mg |
30% |
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Sodium 216mg |
9% |
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Serving size: |
3 ounces of pork; 1/4 cup of chutney |
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Calories per serving: |
476 |
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% Daily Value* |
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Total Fat 16.3g |
25% |
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Saturated Fat 3.1g |
16% |
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Cholesterol 90mg |
30% |
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Sodium 216mg |
9% |
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Total Carbohydrate 40.0g |
13% |
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Dietary Fiber 6.0g |
24% |
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Protein 36.0g |
50% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 cup port
- 1/2 cup freshly squeezed orange juice
- 1/3 cup sugar
- 1 cup dried mission figs, stems removed and chopped
- 1/2 cup dried cherries
- 1 Tbsp. orange zest
- 1/4 tsp. freshly ground black pepper
- 1/2 cup chopped toasted walnuts
- 2 (1 lb.) pork tenderloins
- 2 Tbsp. brown sugar
- 1 Tbsp. olive oil
- 3/4 tsp. dried mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
Step by Step:
- Simmer port, orange juice, and sugar in a 2-quart saucepan over medium heat for 8 to 10 minutes, or until slightly thickened, stirring often. Stir in figs, cherries, orange zest and black pepper. Simmer over low heat 15 minutes, or until figs are soft. Let cool 1 hour and stir in walnuts. Cover and refrigerate up to 3 days, if desired.
- Preheat oven to 425°.
- Place pork tenderloins on a lightly greased rack fitted over an aluminum foil lined baking sheet. Stir together brown sugar and next 4 ingredients; rub evenly over pork.
- Bake pork for 15 to 18 minutes, or until desired degree of doneness. Let stand 10 minutes. Slice thin and serve with chutney.
