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
- Preheat oven to 425°F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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.
- 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