Pork Tenderloin with Pecan-Chutney Sauce

For variety, this super-easy dish can be made with different flavored chutneys. Any leftovers are delicious shredded and tucked into a wrap or panini sandwich with a spoonful of extra pecans and chutney.

Prep Time: 5 minutes Cooking Time: 35 minutes

Makes 4 main-dish servings

1pound pork tenderloin
1/2 teaspoon paprika
1/2 teaspoon olive oil
2/3 cup chutney
1/2 cup water
1/2 cup chopped pecans

1. Heat oven to 350°F. Place tenderloin in a 13- by 9-inch baking dish and rub in paprika, then the oil. If the chutney has especially large chunks of fruit, coarsely chop the mixture. Combine the chutney and water to blend; pour over and around tenderloin. Roast for 25 minutes.

2. Add pecans, stirring to mix with chutney and liquid in pan. Bake until internal temperature measures 150°F—about 8 to 10 more minutes. Let meat rest in pan a few minutes to allow the temperature to reach 155°F to 160°F.

3. To serve, cut tenderloin crosswise into thin medallions. Fan medallions on serving plates and top with chutney-pecan mixture.

Nutrition information per serving: calories: 358; protein: 33g ; carbs: 20g ; saturated fat: 2g ; monounsaturated fat: 9g ; polyunsaturated fat: 3g ; cholesterol: 89mg ; fiber: 2g; sodium: 163 mg.