Pork with Cranberry Beet Chutney
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Pork with Cranberry Beet Chutney
Pork with Cranberry Beet Chutney
Ingredients
2 tbsp. Sunnyside Farms Butter, divided
1-1/2 to 2 lbs. Raley?s pork tenderloin
Freshly ground sea salt and pepper to taste
Chutney:
1/2 cup chopped onion
1 cup fresh cranberries
1 cup peeled coarsely grated beets
1/4 cup wine vinegar
1/4 cup Raley's Brown Sugar
1 tbsp. Gourmet Garden Ginger Paste (in our Produce Dept.) or grated fresh ginger
Directions

Prep: 15 minutes Cook: 45 minutes Serves: 6

1. Melt 1 tbsp. butter in a large skillet. Season pork with salt and pepper and cook over medium heat to brown all sides. Cover and cook for
30 minutes or until pork reaches 145°F on a meat thermometer.
2. Meanwhile, melt remaining 1 tbsp. butter in a small saucepan over medium heat. Add onion and cranberries and cook for 10 minutes, stirring frequently. Stir in beets, vinegar, brown sugar and ginger and cook for a few minutes more. (Mixture should be fairly thick.)
3. Slice pork and serve with warm chutney.
 

Nutritional Information:
Nutrition per serving: 228 calories, 26 g protein, 7 g total fat (4 g sat.),
15 g carbohydrate, 2 g fiber, 12 g sugar, 80 mg cholesterol, 77 mg sodium, 6 points