Pork Tenderloin with Apricot Chutney Recipe
Pork Tenderloin is one of those meats that “scare” some people. Everyone is worried about whether it is done enough, so it tends to get overcooked and dried out. Many home cooks avoid it altogether. The secret to perfect pork is learning to use a meat thermometer. Get yours out and give this pork tenderloin with apricot chutney recipe a try. Take my word for it….trust the thermometer for perfect results every time.
I usually serve this with mashed potatoes, green beans, and rolls. The good news is that it is also Gluten-Free and Heart Healthy.
Just look at how juicy the meat is. The magic number is 165 degrees. Memorize that temp and you will decide to have tenderloin once a week because it yields the perfect degree of “doneness” to your pork.
Once you learn to cook pork by using the meat thermometer to check for proper doneness, you will cook pork more often. This is a good version to start with.
Weight Watchers Points- 6 points per serving. Curves Complete Approved entree. Gluten-Free and Heart Healthy.
- 2 Pork Tenderloins
- 2 Tablespoons butter
- Chutney Ingredients
- 1/2 cup Apricot preserves
- 1-1/2 Tablespoons Mustard seed
- 1/3 Cup Rice Vinegar
- 1 teaspoon ginger paste
- Preheat oven to 450.
- Melt butter on stovetop In a large oven-proof skillet on Med high heat.
- Add tenderloins and brown on all sides. (should take about 6-7 minutes)total)
- Mix chutney ingredients together and pour over tenderloins. Add a 1/2 cup of water to the skillet and stir to loosen browned bits from the skillet.
- Place the skillet in the oven and roast for approximately 15 minutes. Baste occasionally with sauce.
- Use a meat thermometer to test for doneness. The magic number is 165 degrees.
- Remove from oven and let rest for a few minutes. Slice and serve with sauce.