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.

Roasted Pork Tenderloin

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    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.

    nutritional information

    0 g
    5 g
    Saturated Fat:
    1 g
    0 g
    24 g
    133 mg
    Monounsaturated Fat:
    3 g
    3 lean meat
    74 g
    Carbohydrate Servings:
    452 mg
    Nutrition Bonus:
    Selenium (47% daily value), Zinc (15% dv).
    Added Sugars:
    0 g
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