Pork Tenderloin with Cranberry Apple Chutney

🧂 Ingredients

• 1.5 lb pork tenderloin
• salt and pepper
• 3/4 cups water
• 1/2 cup granulated sugar
• 12 ounces fresh cranberries
• 1/4 cup white onion

  * diced
• 1/2 cup brown sugar

  * packed
• 1 teaspoon cinnamon
• 1/4 cup Holland House Red Cooking Wine
• 1/2 cup golden raisins
• 2 medium granny smith apples

  * diced

Instructions

• 1 Preheat oven to 375°F.
• 2 Pat the pork dry with a paper towel and season with salt and pepper.
  
• 3 Cover with aluminum foil and roast for 20-25 minutes.
  
• 4 Remove the foil and continue roasting for 5-10 minutes, or until the internal
  temperature of the pork reaches 145°F.
  
• 5 Remove the pork from the oven, tent with foil, and allow to rest for 5 minutes
  before slicing.
  
• 6 Bring the water and granulated sugar to a boil in a saucepan over medium heat.
• 7 Add in the cranberries, onion, brown sugar, cinnamon, and Holland House Red
  Cooking Wine.
  
• 8 Continue cooking, stirring occasionally, until the cranberries begin to pop,
  about 5 minutes.
  
• 9 Lower the heat and stir in the apples and raisins. Simmer until the sauce
  thickens about 10-15 minutes.
  
• 10 Serve the pork tenderloin, sliced and topped with the Cranberry Apple Chutney.

Nutrition Info