Kitchen Confidential: Tenderloin with Plum Chutney Recipe Review

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!!!

As always, I began with my most important ingredient!

Ah ha - the cast of characters.

Begin with adding your apple cider vinegar, dry mustard, and brown sugar and bring to a boil.

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.

At this time, you may be ready for another glass of vino. But hey, go at your own pace. This is NOT the place for peer pressure. I'm just tellin ya what I did!

Next, coat your tenderloin in mustard, then roll that bad boy around in your bread crumb/pine nut concoction. I didn't post pictures of that process because it was kinda dirty...and this is a family show.

As you're baking your tenderloin, take your plum chutney off the burner and set aside so it chills out. (It's likely become a little stuck up due to the delightful comments above.)

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

Ingredients

1/3 cup apple cider vinegar
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

1. Preheat oven to 475 degrees. Bring the vinegar, scallions, brown sugar, ginger, and dry mustard to a boil in a medium skillet over medium heat. Boil to forma syrup, 4-5 minutes. Stir in the plums, reduce the heat to low, and cook until the plums are soft and well glazed, about 10 minutes. Transfer to a bowl to cool.

2. Meanwhile, combine the bread crumbs and pine nutes in a food processor or blender and gind to a fine consistency. Transfer the mixture to a plate. Rub the tenderloin all over with the Dijon mustard, then roll in the bead crumb mixture to coat and set in a baking dish. Roast until the pork reaches and internal temp of 160 degrees, 20-25 minutes. Remove from the oven and let stand 10 minutes before slicing. Serve with the chutney on the side.