Makes approximately 4 servings ⋅ Adapted from The American Heart Association
- 1 lb. pork tenderloin (all visible fat discarded)
- 1 Tbsp. curry powder
- 2 tsp. olive oil (extra virgin preferred)
- 1 cup whole-berry cranberry sauce
- 1 1/2 tsp. grated, peeled gingerroot
- 1/2 tsp. grated orange zest
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cloves
Preheat the oven to 425°F. Line a small rimmed baking sheet with aluminum foil. Set aside.
Sprinkle the pork on both sides with the curry powder. Using your fingertips, gently rub the curry powder into the pork.
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the pork for 5 to 6 minutes, or until browned, turning once halfway through. Transfer to the baking sheet.
Roast for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Transfer the pork to a cutting board. Let stand, loosely covered, for about 10 minutes. The pork will continue to cook during the standing time, reaching about 160°F. Slice the pork.
Meanwhile, in a small bowl, stir together the chutney ingredients. Set aside until serving time. Serve with the pork.