Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce
2 pounds pork tenderloin
Salt and pepper to taste
2 tablespoons Dijon mustard
1 jar Crosse & Blackwell® Pineapple Pepper Chutney
2 tablespoons orange juice
Fresh herbs for garnish, such as cilantro, parsley, mint leaves
HEAT oven to 350°F. Season pork with salt and pepper; brush with mustard. Place in roasting pan and bake until internal temperature reaches 145°F, about 35 to 45 minutes. Remove from pan and let rest 10 minutes.
STIR chutney and orange juice together in small saucepan; heat on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.