Who's ready for some magic? A little Thursday magic to help us to the weekend?
Lord, I love The Police.
Every little thing this pork does is magic. It can make your plate go from this....
Thanks, Mary Neff, for cleaning your plate and giving such good compliments on the pork
This meal had a few disastrous close calls. Like when I realized (as I was opening the package) that I had accidentally purchased a teriyaki flavored pork tenderloin instead of a regular one. I just rinsed it under some running water and didn't tell anyone until after the meal. Who knows? It could have been the secrete to it's yum-ness.
Roasted Pork Tenderloin with Pear Chutney
adapted from WW Online
1/2 cup orange juice
1/2 cup apple cider vinegar
2 tbl unpacked light brown sugar
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 medium pears, peeled, cored, and diced
1/2 medium onion
2 tsp ginger root, fresh, minced
1 lb lean pork tenderloin (I used Teriyaki flavor on accident, I don't think it changes the point value)
1 spray cooking spray
Combine orange juice, vinegar, brown sugar, coriander, cinnamon, and cloves in a medium sauce pan. Add pears, ginger, and onions; stir well. Place over medium high heat and bring to a boil. Once boiling, reduce heat and simmer for 20 - 30 minutes.
Mean wile, preheat the oven to 400 degrees. Spray a baking sheet with cooking spray (or might want to cover with foil for easier clean up). Transfer pork to pan.
Cover pork with half of chutney and reserve the rest. Bake in oven until pork is done and inside registers 160 degrees on a meat thermometer. Mine went for about 40 minutes.
Remove from oven and allow to rest for 10 minutes before slicing. Serve pork with remaining pear chutney on the side.
Makes 4 servings
Serving size 3 ounces of pork and 1/4 cup of chutney mixture
Points plus 6