Tenderloin with Pear-Cran Chutney

Tenderloin with Pear-Cran Chutney may sound fancy, but it’s an easy-to make, lean, healthy lunch option packed full of flavor for just 231 calories per serving!  It’s tart, it’s sweet, it’s a mouthful of lean meat.  Looking to break away from ordinary lunches?  In under 20 minutes, you can whip this recipe up for a tasty change of pace!

Ingredients for Tenderloin with Pear-Cran Chutney

• 4 beef tenderloin steaks
• 1 tbsp light cooking oil (I use Grapeseed)
• 1/2 large red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp of grape juice (100% juice)
• 2 firm ripe pears peeled and diced
• 1/2 cup dried cranberries
• 2 tablespoons brown sugar (your choice of dark/light)
• 1/2 teaspoon pumpkin spice

Directions for Tenderloin with Pear-Cran Chutney

1. Add 1 tbsp of oil to 12-inch skillet and place over medium-high heat. Once smoke rises from oil, add the onion, garlic, and juice. Sauté for about 3 minutes, until onion is tender but not brown.
2. Add the pears, cranberries, brown sugar, and pumpkin pie spice. Reduce heat to medium-low.
3. Simmer uncovered for about 10 minutes, stirring frequently.  Transfer chutney to a bowl and set aside.
4. Bring the heat back up to medium and add the beef to the skillet. Cook for about 4 minutes on each side.
5. Serve with the chutney.

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