Prep Time: 5 min., Cooking Time: 35 min.
For variety, this super-easy dish can be made with different flavored chutneys. Any leftovers are delicious shredded and tucked into a wrap or panini sandwich with a spoonful of extra pecans and chutney.
1 pound pork tenderloin
1/2 teaspoon paprika
1/2 teaspoon olive oil
2/3 cup chutney
1/2 cup water
1/2 cup chopped Georgia pecans
Preheat oven to 350 degrees F.
Place tenderloin in a 13" x 9" baking dish and rub in paprika, then the oil. If the chutney has especially large chunks of fruit, coarsely chop the mixture. Combine the chutney and water to blend; pour over and around tenderloin. Roast for 25 minutes.
Add pecans, stirring to mix with chutney and liquid in pan. Bake until internal temperature measures 150 degrees F—about 8 - 10 more minutes. Let meat rest in pan a few minutes to allow the temperature to reach 155 - 160 degrees F.
To serve, cut tenderloin crosswise into thin medallions. Fan medallions on serving plates and top with chutney-pecan mixture.
Nutrition information per serving: calories: 358; protein: 33g ; carbs: 20g ; saturated fat: 2g ; monounsaturated fat: 9g ; polyunsaturated fat: 3g ; cholesterol: 89mg ; fiber: 2g; sodium: 163 mg.
Courtesy of Pecan Commission