Pork Tenderloin With Peach Mango Chutney - cooking recipe

Ingredients

2/3 cup grey poupon country Dijon mustard
1/2 cup peach preserves
1 tablespoon cider vinegar
2 teaspoons chopped chives
1/2 cup chopped celery
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup chopped mango
1/4 cup dark seedless raisins
1 tablespoon chopped parsley
2 pork tenderloin (3/4 pound each)

Preparation

In small bowl, blend mustard, preserves, vinegar and chives.
Set aside 1/3 cup mixture for glazing pork tenderloins.
In small saucepan, over medium-high heat, saute celery and garlic in oil until tender.
Stir in remaining mustard mixture; cook 2 minutes.
Remove from heat; cool slightly.
Stir in mango, raisins and parsley; set aside.
Place tenderloins on rack in roasting pan.
Roast pork at 450F for 10 minutes.
Reduce to 350F and bake 30 to 35 minutes or until done.
Brush pork with reserved mustard mixture during last 15 minutes of roasting.
Slice pork and serve with mango chutney.