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Holiday Tarragon Pork with Rich Onion-Cherry Chutney

Prep=25 minutes, Ready In=40 minutes


  • Nonstick cooking spray
  • ½ teaspoon garlic powder
  • ½ teaspoon ground allspice
  • ½ teaspoon coarsely ground black pepper
  • ⅛ teaspoon salt

  • 1 pound pork tenderloin
  • 4 teaspoons canola oil
  • 1½ cups chopped onions (3 medium)
  • ¼ cup dried cherries
  • ¼ cup balsamic vinegar
  • 1 teaspoon packed brown sugar (see tip)
  • ⅛ teaspoon salt
  • Fresh tarragon sprigs


  1. Preheat oven to 425°F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.
  2. In a small bowl combine garlic powder, allspice, pepper and ⅛ teaspoon salt. Sprinkle garlic powder mixture evenly over the pork; rub in with your fingers.
  3. In a very large nonstick skillet heat 1 teaspoon of the oil over medium-high heat; tilt skillet to coat bottom lightly with oil. Add tenderloin; cook about 6 minutes or until browned on both sides, turning once after 4 minutes cooking. Place tenderloin on prepared baking pan. Roast, uncovered, 12 to 15 minutes or until an instant-read thermometer inserted in center of tenderloin registers 145°F.
  4. Meanwhile, in the same skillet heat the remaining 1 tablespoon oil over medium-high heat. Add onions. Cook and stir about 8 minutes or until golden brown, stirring to scrape up any browned bits from the bottom of the skillet. Add cherries, vinegar and brown sugar. Cook and stir about 1 minute more or until most of the liquid has evaporated. Remove from heat. Stir in ⅛ teaspoon salt; set aside.
  5. Place tenderloin on cutting board; let stand 3 minutes. Slice pork. Serve pork with the onion mixture. Garnish with tarragon.
  • Tip: If using a sugar substitute, choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except 10 g total sugar, 206 mg sodium.

Nutrition information

  • Serving size: 3 ounces cooked pork with 3 tablespoons onion mixture
  • Per serving: 225 calories; 7 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 24 g protein; 13 mcg folate; 70 mg cholesterol; 12 g sugars; 271 IU vitamin A; 6 mg vitamin C; 34 mg calcium; 2 mg iron; 200 mg sodium; 495 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ fruit, 3 lean protein, ½ fat

*Recipe adapted from Eatingwell.com, Authored by Diabetic Living Magazine