Roasted Pork Tenderloin

A basic roasted pork tenderloin is the perfect foil for your favorite fruit chutney.

Marie Simmons

Used by permission. (c) Eating Well, Inc.

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Ingredients

2 teaspoons extra-virgin olive oil		1/8 teaspoon salt
1 pound pork tenderloin, trimmed		Store-bought or homemade fruit chutney
1/4 teaspoon freshly ground pepper

Prep: 10 min Total: 30 min (Quick)

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1
Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the pan and brown on all sides, 5 to 8 minutes.
2
Transfer the pan to the oven; bake until the pork has just a hint of pink in the center and an instant-read thermometer registers 155°F, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) To serve, cut the pork into thin slices.
3
Top with your favorite store-bought or homemade fruit chutney, and serve.

Calories: 145		Fiber: 0 g
Fat: 5 g		Saturated Fat: 1 g
Carbohydrates: 0 g		Protein: 24 g
Sodium: 133 mg		Monounsaturated Fat: 3 g
Exchanges: 3 lean meat		Cholesterol: 74 g
Carbohydrate Servings: 0		Potassium: 452 mg
Nutrition Bonus: Selenium (47% daily value), Zinc (15% dv).		Added Sugars: 0 g

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