Adapted from http://www.weightwatchers.com/
2/3 Cup Orange Juice
1/2 Cup Apple Cider Vinegar
2 Tbsp Brown Sugar
1 Tsp Ground Coriander
1/4 Tsp Ground Cinnamon
1/4 Tsp Ground Cloves
3 Medium Ripe Pears (Bosc)
2/3 Cup Red Onion - Finely diced
2 Tsp Fresh Ginger Root - minced
1 lb Pork Tenderloin
1/2 Cup Yellow Raisins
Pam Cooking Spray
S&P to taste
Wash and cut your pears into big chunk, dice the onion, peel and mince the ginger root. In a medium saucepan combine all of your liquids and spices: orange juice, vinegar, sugar, coriander, cinnamon and cloves then mix well.
Next add your pears, raisins, onion and ginger, mix again. Over high heat bring the mixture to a simmer, once it begins simmering reduce heat to low and allow the chutney to thicken and darken, stirring frequently about 20- 30 minutes.
When the chutney is done put it on the bottom of the baking dish, putting the pork loin on top, pack the chutney around all sides of the pork loin so that it is tightly encased in the fruit. Roast in the preheated oven for about 20 minutes or until a meat thermometer inserted into the center of the loin reads 160 F. Allow the pork to rest about 10 minutes so you don't loose all of the delicious juices before you slice it.