I'm updating this post in order to share with my friends over at Tasty Tuesday! This was one of my recent favorites and I'm planning to make it again VERY soon!!!
It's time for another recipe review...and this time, because it WASN'T a holiday, I went to my old pal Weight Watchers for some inspiration. Those of you in the program, will appreciate the points-friendly meal. Those of you NOT in the program will appreciate the killer goodness of the eats. Either way, the recipe came from the book, Meals in Minutes (pg 80). WW friends, this was a 5-pointer.
Let's hear it for Pork Tenderloin with Plum Chutney!!!
Ah ha - the cast of characters.
Idiot's note: Then reread the directions and see that they've called for a skillet, not a pot.
Once you're ingredients form a syrup-y substance, add in your plums. Let them simmer until they're soft and delightful...how will you know that they're delightful? It's easy, their manners and dispositions will improve.
Meanwhile, as your plum chutney congeals, blend your italian bread crumbs and pine nuts together.
After about 25 minutes in the oven (at 425), take your tenderloin out and test the temperature. If she's a burnin up at about 160 degrees, she's done...if not, throw her back in for a few.
Once it's all done, serve with rice pilaf and crescent rolls, or whatevs. Either way, you'll love your tenderloin and plum chutney. I did! It was quick, easy,
and had a very limited prep time!
PS - that may or may not be my third glass of wine.
Makes 4 Servings
2 scallions, sliced
3 tablespoons packed light brown sugar
1/2 tablespoon grated peeled fresh ginger
1/2 teaspoon dry mustard
5 ripe plums, pitted and cut into 1-inch chunks
3 tablespoons Italian-style bread crumbs
1 tablespoon pine nuts
1 (3/4-pound) pork tenderloin, trimmed of all visable fat
2 teaspoons Dijon mustard