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WW: Pork Tenderloin with Plum Chutney
Source: Sarah, the Duchess of York, and Weight Watchers
4 Servings/ 5 Points Per Serving
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
One 3/4-pound pork tenderloin
2 teaspoons Dijon mustard
1. Preheat the oven to 475° F. Bring the vinegar, scallions, brown sugar, ginger
and dry mustard to a boil in a medium skillet over medium heat. Boil to form a
syrup, 4 to 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 nuts in a food processor or
blender and grind to a fine consistency. Transfer the mixture to a plate or a
sheet of wax paper. Rub the tenderloin all over with the Dijon mustard, then
roll in the bread crumb mixture to coat and set in a baking dish. Roast until
the pork reaches an internal temperature of 155° F, 20 to 25 minutes.
3. Remove from the oven and let stand 10 minutes before slicing. Serve with the
chutney on the side.
Based on individual serving.
Calories: 226
Total Fat: 5 g
Carbohydrates: 2 g
Protein: 20 g
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