Elegant but Easy Pork Tenderloin with Cranberry Chutney

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Pork Tenderloin:
  • ½ cup olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups Italian Seasoned Bread Crumbs
  • 2 pounds pork tenderloin
Cranberry Chutney:
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 ¼ cups sugar
  • ¾ cup water
  • 1 large granny smith apple; peeled, cored and chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves

Pork Tenderloin:
  1. Preheat oven to 425 degrees.
  2. Rub olive oil over pork tenderloin. Then sprinkle with powders, salt and pepper. 
  3. Put bread crumbs in large resealable bag; add tenderloin and shake to coat. 
  4. Place pork on a foil-lined shallow cookie sheet. Press remaining bread crumbs into pork. Put a tent of foil over the top of cookie sheet and bake for 30 minutes.  Remove foil tent and cook an additional 15 minutes until meat thermometer reads 160 degrees. Let meat rest for 10 minutes then cut into ½ slices.
  5. Serve with Cranberry Chutney
Cranberry Chutney:
  1. In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat. Simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.
  2. Store in the refrigerator. This is also great served over cream cheese with crackers.

Cooking With Crevolyn
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