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Nutrition Facts
Serving Size 316 g
(Approx. 6 Servings)
Amount Per Serving
Calories 520 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 2550 mg 106%
Total Carbohydrate 55 g 18%
Dietary Fiber 1 g 4%
Sugars 45 g
Protein 40 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Tenderloin with Berry Chutney
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

2 1/2 Lb pork tenderloin
1 citrus marinade
1/2 cup(s) blueberries
2 Tbsp unsalted butter
3 Bartlett pears, peeled and diced
1/2 cup(s) H-E-B Dried Cranberries
1/2 Tsp Hill Country Fare Nutmeg
1 cup(s) Fischer & Wieser Four Star Provisions Raspberry Chipotle Sauce
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Put tenderloin and citrus marinade into a gallon size zip-close 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 145°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 for 2 more minutes or until blueberries are heated through. Remove from heat.
Place tenderloin on platter.
Drizzle with raspberry chipotle sauce and chutney.



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