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Pork Tenderloin with Tangerine-Apple Chutney

Yield: Makes 4 servings

Fruit in this recipe:


1 (1-pound) pork tenderloin, trimmed

2 Tbsp. stone-ground mustard

2 Tbsp. olive oil

1/2 cup finely chopped onion

1 garlic clove, finely chopped

1/2 jalapeno, seeded and finely chopped*

1 Tbsp. brown sugar

1/2 teaspoon peeled, grated fresh ginger

3 Florida Tangerines, peeled, sectioned and chopped

1 Granny Smith apple, peeled, cored and chopped

3 Tbsp.  cider vinegar

1 teaspoon finely chopped fresh sage


  1. Preheat grill to medium-high (375 to 400 degrees)
  2. Coat pork with mustard, and season with salt and pepper to taste. Place pork on grill
  3. Grill 15 to 25 minutes or until an instant-read thermometer registers 155 degrees. Remove from grill and let stand.
  4. Meanwhile, for the Tangerine-Apple Chutney, in a large saute pan heat oil over medium heat.
  5. Add onion; cook and stir 5 minutes.  Add garlic, jalapeno, brown sugar and ginger; cook and stir 5 minutes more.
  6.  Add Tangerines, apple, vinegar and sage; simmer 15 to 20 minutes or until apple is softened. 
  7. Season with salt and pepper to taste. Thinly slice the pork and serve with Tangerine-Apple Chutney. 

* Use caution when handling hot peppers.  Wear disposable gloves or wash hands in hot, soapy water afterward.




Courtesy of FDOC