1 whole pork tenderloin (about 1 pound)
1 tablespoon spicy brown mustard, divided
1/4 teaspoon dried rosemary, divided
1/4 teaspoon dried thyme, divided
1/4 teaspoon dried sage, divided
1/4 teaspoon dried oregano, divided
1/4 teaspoon black pepper, divided
TRIM tenderloin of fat and silver membrane; brush one side with 1/2 tablespoon mustard; sprinkle with 1/8 teaspoon each herb and pepper.
TURN roast over and repeat procedure with mustard and herbs. Place on baking pan sprayed with cooking spray; may pour a little chicken broth in bottom of pan for additional juice.
BAKE at 350 degrees about 25 minutes or until cooked through (145 degrees Fahrenheit if using a thermometer). Cook time depends upon thickness of tenderloin. Don't overcook. Today slightly pink pork is safe. Let stand 5 minutes before cutting. Serve with the chutney.
Nutrition information per 1/4 recipe: 140 calories; 35 calories from fat; 4 grams fat; 1.5 grams saturated fat; 75 milligrams cholesterol; 115 milligrams sodium; 1 gram carbohydrates; zero grams fiber; 24 grams protein.
Makes about 3 cups.
1 20-ounce can crushed pineapple, well drained
1 16-ounce can whole berry cranberry sauce
2 tablespoons packed brown sugar
2 tablespoons finely chopped green onion
1/2 teaspoon ground ginger
1/4 teaspoon salt
COMBINE all ingredients in saucepan; heat to boiling, stirring often.
SIMMER 10 minutes, stirring occasionally.
COVER and chill until serving time.
Nutrition information per 1/4 cup: 70 calories; 0 calories from fat; 0 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 0 milligrams sodium; 0 grams carbohydrates; less than 1 gram fiber; 0 grams protein.