Description:Oven roasted juicy pork tenderloin coated with mustard, rosemary and thyme, paired with wine-soaked apricots and pineapple with a hint of ginger. The white wine and vinegar add zing to the chutney, bringing out the pork's subtle flavor that your family will enjoy. Oven: 35 minutes if thawed.
Preparation: Thaw completely. If frozen or partially frozen defrost in microwave.
Cooking Instructions: Pork: Preheat oven to 400ºF. Place the pork in a baking dish, tucking the thin ends under to create a roast of even thickness. Bake for 30-35 minutes or until internal temperature of pork is 160F on an instant read thermometer. Cooking times may vary due to differences in ovens. Transfer the pork to a platter and tent with foil. Let rest for 5 minutes before carving. Chutney: Heat skillet over medium heat. Add onion mixture into skillet and sauté for 3 minutes or until the onions are tender. Add fruit and sauce to skillet. Simmer gently for 10-15 minutes or until the flavors meld and the sauce thickens. Spread the chutney out on a platter and top with the slices of roast pork for a nice presentation. Add juices from pork to the chutney. Serve on warmed plates.
Suggested Sides: Super Suppers Oven-Fried Rosemary Potatoes, tossed salad and gourmet rolls