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Sunset 44 Bistro

Yield:> 6 servings pork; 5 cups chutney

For chutney:

2 (12-ounce) bags fresh cranberries>

1 pound (3 cups lightly packed) brown sugar>

1 1/2 cups currants>

1 cup dried apricots, quartered>

1 teaspoon ground cinnamon>

1/8 teaspoon ground red (cayenne) pepper>

1 cup cranberry juice>

1 tablespoon plus 1 teaspoon minced peeled fresh ginger>

For pork:

Nonstick cooking spray>

1/4 cup soy sauce>

3/4 cup Burgundy wine>

1 tablespoon dried oregano, crushed>

1 teaspoon garlic powder plus more to taste>

1/4 cup corn oil>

2 pounds pork tenderloin, excess fat and silver skin removed>


Ground black pepper>

To prepare chutney:> Combine cranberries, sugar, currants, apricots,

cinnamon, cayenne pepper, cranberry juice and ginger in a heavy saucepan. Cook

over medium heat, stirring until sugar is dissolved. Increase heat to high;

boil 10 minutes. Pour into a bowl. (Refrigerate leftovers in an airtight


To prepare pork:> Preheat the oven to 350 degrees; place a cake rack

over a shallow baking pan (such as a jellyroll pan), and coat the rack with

cooking spray. Set aside.

Combine soy sauce, wine, oregano and 1 teaspoon garlic powder in a bowl; slowly

whisk in oil to emulsify. Add pork; marinate 10 minutes at room temperature (or

refrigerate overnight). Drain pork, discarding marinade. Season pork with salt,

pepper and garlic powder to taste. Arrange pork on prepared rack; bake about 35

minutes or to an internal temperature of 165 degrees.

Let pork stand about 5 minutes, then slice 1/2-inch thick. Spoon some warm

chutney onto each serving plate; arrange pork slices on top.

Per serving pork plus 1/4 cup chutney:> 363 calories; 9.5g fat (24

percent calories from fat); 3g saturated fat; 100mg cholesterol; 33g protein;

34.5g carbohydrate; 30g sugar; 2g fiber; 334mg sodium; 40.5mg calcium; 685mg