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Categories:
mustard peach preserves cider vinegar chives celery garlic vegetable oil mango raisins parsley pork tenderloin
Viewed: 29 - Published at: 8 years agoIngredients
- 2/3 cup grey poupon country Dijon mustard
- 1/2 cup peach preserves
- 1 tablespoon cider vinegar
- 2 teaspoons chopped chives
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1/2 cup chopped mango
- 1/4 cup dark seedless raisins
- 1 tablespoon chopped parsley
- 2 pork tenderloin (3/4 pound each)
Method
- In small bowl, blend mustard, preserves, vinegar and chives.
- Set aside 1/3 cup mixture for glazing pork tenderloins.
- In small saucepan, over medium-high heat, saute celery and garlic in oil until tender.
- Stir in remaining mustard mixture; cook 2 minutes.
- Remove from heat; cool slightly.
- Stir in mango, raisins and parsley; set aside.
- Place tenderloins on rack in roasting pan.
- Roast pork at 450F for 10 minutes.
- Reduce to 350F and bake 30 to 35 minutes or until done.
- Brush pork with reserved mustard mixture during last 15 minutes of roasting.
- Slice pork and serve with mango chutney.
