Roasted pork tenderloin with pear chutney

Yield: 4 servings

1/2 cup orange juice
1/2 cup apple cider vinegar
2 tbsp light brown sugar
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 medium pears, ripe, peeled, cored and cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup red onions, minced
2 tsp ginger, fresh, minced
1 lb lean pork tenderloin

Combine orange juice, vinegar, sugar, coriander, cinnamon and cloves in a medium saucepan. Add pears, raisins, onion and ginger; mix well. Set pan over medium-high heat and bring to a simmer; reduce heat to low and simmer until chutney mixture is thick and dark, stirring frequently, about 20 to 30 minutes.

Preheat oven to 400ºF. Coat a quarter sheet baking pan with cooking spray. Transfer pork to prepared pan. Set aside half of chutney and spoon remaining chutney all over pork; roast until an instant-read thermometer inserted in the center of pork reads 160ºF, about 20 minutes.

Allow pork to rest 10 minutes before slicing crosswise into rounds. Serve pork with remaining pear chutney on the side.
Yields about 3 ounces of pork and 1/4 cup of chutney per serving.
Weight Watcher: 6 POINTS per serving

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