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Pork Tenderloin With Cranberry Chutney

I love this recipe because it reminds me of Fall which is my favorite time of year. It does not take long to make this and my family really enjoys eating it.

Serves 12people
– 1 to 11/4 lb. pork tenderloin roasts 1 tsbp ground allspice 2 tbsp olive oil
tsp pepper 1 tsp salt
cup brown sugar 1 large onion, quartered and sliced thin 1 tbls butter
(12 oz) pkg cranberries 1 cup cranberry juice 3 tbsp white wine
(10 oz) jar currant jelly 1/4 cup brown sugar
tbsp fresh ginger or 1/2 tsp ground ginger
Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins.* In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve. Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, and ginger to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 cups. To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney over pork. Serve remaining on the side. Makes 12 to 16 servings.

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