Chyrel's Recipes From Friends

Weight Watchers Pork Tenderloin with Plum Chutney Recipe


 

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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