Ingredients
3 green onions, chopped2 tablespoons lemon juice2 tablespoons olive oil1 tablespoon honey2 teaspoons grated lemon zest1 garlic clove, minced1 teaspoon salt1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon pepper1 pork tenderloin (1 pound)CHUTNEY:1 cup fresh or frozen cranberries, thawed1 cup chopped peeled ripe pear1/2 cup sugar1/4 cup water2 tablespoons minced fresh mint or 2 teaspoons dried mint
Preparation
In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight.
For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature.
Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.
