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Pork Tenderloin with Berry Chutney

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


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

50 minutes


6 servings


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


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.

Place tenderloin on platter. Drizzle with blueberry chipotle sauce and chutney.
Nutritional Information
Calories: 340, Total Fat: 10g, Saturated Fat: 4g, Cholesterol: 125mg, Sodium: 120mg, Carbohydrates: 20g, Dietary Fiber: 1g, Sugar: 12g, Protein: 40g
My H-E-B Texas Life Magazine, July 2012

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