Ingredients

3 Florida Tangerines, peeled, sectioned and chopped
1 (1-pound) pork tenderloin, trimmed
2 tbsp. stone-ground mustard
2 tbsp. olive oil
1/2 cup finely chopped onion
1 garlic clove, finely chopped
1/2 jalapeño, seeded and finely chopped*
1 tablespoon brown sugar
1/2 teaspoon peeled, grated fresh ginger
1 Granny Smith apple, peeled, cored and chopped
3 tablespoons cider vinegar
1 teaspoon finely chopped fresh sage

Instructions

Preheat grill to medium-high (375 to 400° F). Coat pork with mustard, and season with salt and pepper to taste. Place pork on grill. Grill 15 to 25 minutes or until an instant-read thermometer registers 155° F. Remove pork from grill and let stand.
Meanwhile, for the Tangerine-Apple Chutney, in a large sauté pan heat oil over medium heat. Add onion; cook and stir 5 minutes. Add garlic, jalapeño, brown sugar and ginger; cook and stir 5 minutes more. Add tangerines, apple, vinegar and sage; simmer 15 to 20 minutes or until apple is softened. Season with salt and pepper to taste. Thinly slice the pork and serve with Tangerine-Apple Chutney.

*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.

Nutrition Facts

6 servings

Serving size(194g)

Amount per serving

Calories190

% Daily Value*

Total Fat 8g12%

Saturated Fat 1.5g10%

Trans Fat 0g

Cholesterol 49mg16%

Sodium 97mg4%

Total Carbohydrate 14g5%

Dietary Fiber 2g8%

Total Sugars 10g

Protein 16g33%

Vitamin D 0mcg2%

Calcium 34mg3%

Iron 1mg6%

Potassium 445mg13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.