Food Friday - on Friday!

Well, look at me, why don't ya? Actually got a Food Friday on Friday and before 9:00 in the morning, no less!

This is the recipe I told y'all about on Tuesday - the Pork Tenderloin and Cranberry Chutney. I am telling you the truth when I say this is the best, most moist pork tenderloin I have ever had. And it was so easy.

Let me tell you a few things about the Cranberry Chutney. First, it's great as written, maybe a little sweet so I would suggest adding the sugar a little at a time and getting it just right for your own taste buds.
Second, if you don't have fresh cranberries, you can use two cans of whole berry cranberry sauce and omit the sugar. Works just fine.
Third, this recipe is great served as an appetizer - over a block of cream cheese with crackers.
Fourth, it's also a great gift. It doesn't have an extremely long shelf life so you would need to wrap it up pretty and give it quickly.

So there you go. Believe me, if you try this, you'll be thanking me.

Elegant and Easy Pork Tenderloin with Cranberry Chutney
½ cup olive oil
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper to taste
2 cups Italian Seasoned Bread Crumbs
2 pounds Pork Tenderloin
1. Preheat oven to 425 degrees.
2. Rub olive oil over pork tenderloin. Then sprinkle with powders, salt and pepper.
3. Put bread crumbs in large resealable bag; add tenderloin and shake to coat.
4. Place pork on a foil-lined shallow cookie sheet. Press remaining bread crumbs into pork. Put a tent of foil over the top of cookie sheet and bake for 30 minutes. Remove foil tent and cook an additional 15 minutes until meat thermometer reads 160 degrees. Let meat rest for 10 minutes then cut into ½ slices.
5. Serve with Cranberry Chutney
Cranberry Chutney
1 12 oz. bag fresh or frozen cranberries
1 ¼ cups sugar
¾ cups water
1 large granny smith apple; peeled, cored and chopped
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
1. In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat. Simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.
2. Store in the refrigerator.