Fruit and pork make the perfect pair in this savory dish. Cranberries are a great source of vitamin C, and the fresh type have more than double the hunger-busting fiber as dried, sweetened versions. 


Credit: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates

Recipe Summary test

15 mins
45 mins
1 hr
Makes 8 servings (serving size: 4-5 ounces pork and 2 tablespoons chutney)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Heat oil in a large nonstick skillet over medium-high heat until hot. Season pork with salt and pepper. Add pork to skillet, turning to brown on all sides, about 8 minutes. Transfer to a baking sheet (reserve skillet); roast 45-55 minutes or until an instant-read thermometer registers 155°. Remove from oven; transfer pork to a plate.

  • Meanwhile, add bacon to skillet; cook over medium heat until bacon begins to crisp and fat has been released, about 3-4 minutes. Add leek and cook, stirring, until tender (about 8 minutes). Add apples, cranberries, honey, rosemary, lemon juice, and water. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes or until apples and cranberries partially break down and sauce thickens. Discard rosemary. Slice and serve pork with chutney and green beans or broccoli.

Nutrition Facts

291 calories; fat 9.4g; saturated fat 3g; mono fat 3.8g; poly fat 0.8g; protein 35g; carbohydrates 15g; fiber 2g; cholesterol 99mg; iron 2mg; sodium 236mg; calcium 19mg.