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Pork Tenderloin with Berry Chutney

My H-E-B Texas Life Magazine, July 2012

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Family-friendly

Quick and easy

Prep Time:

15 minutes

Cook Time:

50 minutes

Makes:

6 servings

Ingredients

2 1/2 lb. pork tenderloin

1 bottle H-E-B Citrus Marinade

1 c. blueberry chipotle sauce

1/2 c. fresh blueberries

2 Tbsp. butter

3 fresh pears, peeled and diced

1/2 c. H-E-B Dried Cranberries

1/2 tsp. nutmeg

Instructions

Put tenderloin and citrus marinade into a gallon size zipper bag, seal, and turn until meat is completely coated. Marinate at least 15 minutes.

Preheat oven to 350°F. Place tenderloin with marinade in a Dutch oven or deep pan, cover and bake 50 minutes or until internal temperature reaches 165°F.

Meanwhile, begin preparing chutney. Place blueberries in freezer 10 minutes.

Melt butter in skillet over medium heat for 1 minute. Add pears, cranberries, and nutmeg. Sauté 5 minutes or until slightly softened. Add frozen blueberries. Sauté 2 more minutes until blueberries are heated through. Remove from heat.