Pork Tenderloin with Cranberry Chutney

Ingredients:

• 2 pounds pork tenderloin
• salt and pepper to taste
• 4 cups fresh cranberries
• 3/4 cup sugar
• 1 cup water
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 cup unpeeled and chopped tart apples, such as Granny Smith
• 1/2 cup golden raisins
• 1/2 cup diced celery

Directions:

1. Preheat oven to 400 degrees F.  Place pork tenderloin in a roasting pan or casserole dish and sprinkle with salt and pepper.  In a large saucepan, combine cranberries, sugar, water, brown sugar, cinnamon, ginger, cloves, and allspice.  Bring to a boil.  Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.  Add apples, raisins, and celery.  Simmer uncovered for 15 minutes or until thickened. 
2. Pour chutney sauce over pork and cover pan.  Bake for 30 minutes.  Uncover and spoon the cranberry sauce mixture over tenderloin.  Return to the oven, uncovered, and bake for 15 to 20 minutes longer or until pork tenderloin is browned and cooked through; a meat thermometer in the center should register 160 degrees.

Yield: 8 portions

*recipe from the Colorado Classique cookbook