Pork Tenderloin with Cranberry-Pear Chutney

SERVINGS: 6

INGREDIENTS

1 (1-pound) HORMEL® Original Pork Loin Filet
1 teaspoon dried thyme leaves
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons canola oil
2 cups frozen or fresh cranberries
1 Bartlett pear, peeled and chopped
¾ cup granulated sugar
¼ cup fresh orange juice
2 teaspoons grated orange peel

DIRECTIONS

1. Heat oven to 400°F.
2. Season tenderloin with thyme, salt and pepper.
3. Heat oil in large ovenproof skillet over medium heat. Add pork and cook on all sides until browned. Insert meat thermometer into thickest part of pork. Bake uncovered 35 to 40 minutes or until internal temperature reads 155°F. Remove pork from oven, cover with aluminum foil and let stand 15 minutes or until thermometer reaches 160°F.
4. Meanwhile, in small saucepan over medium heat bring cranberries and next 3 ingredients to a boil. Reduce heat to medium low and simmer 5 minutes or until thickened. Stir in orange peel. Serve cranberry mixture over pork.