Yield: 4 portions

Ingredients:

Chutney:
¼ cup onion, minced
dash light olive oil
½ pineapple, diced
3 pears, peeled and diced
2 teaspoons mustard seeds
1 each cinnamon stick
¼ teaspoon chili flakes
½ cup cider vinegar
1 ounce honey
1 Tablespoon ground ginger

Tenderloins:
(2) 12- to 14-ounce whole pork tenderloins, cleaned and trimmed
1 ounce pink peppercorns, crushed

Potatoes:
1 pound new potatoes, quartered
1 sprig rosemary, remove leaves from branch

Spinach:
¼ cup raisins, poached and plumped
½ pound fresh spinach leaves, washed and stemmed
¼ cup water
¼ cup nonfat milk

Sauce:
1 ounce whole grain mustard
3 cloves garlic, peeled and minced
1 cup chicken broth, low sodium
¼ cup nonfat milk
cracked black pepper to taste

Thickening Agent:
1 Tablespoon cornstarch
1 Tablespoon cold water

Method:

1. Chutney: In a hot, large pot, sweat onions in a dash of light olive oil until clear. Add all ingredients. Stir thoroughly and bring to a boil. Bake in oven at 350 for 1 to 1-½ hours, depending on how much liquid comes out of the fruit. Continue stirring every 15 minutes until golden and most of the juices have evaporated.
2. Potatoes: In a nonstick pan, sear potatoes on all sides until golden brown. Add rosemary leaves and shake pan to disperse evenly. Place pan in a 400 degree oven. Shake pan every 5 minutes or so for approximately 20 minutes or until potatoes are fully cooked through.
3. Pork: When potatoes are about halfway cooked, evenly coat the outside of the tenderloins by rolling them in the crushed peppercorns. Sear all sides in a nonstick pan until golden brown. Bake in oven at 400 degrees for 10 to 14 minutes depending upon the thickness and overall size of the tenderloin. Cook until at least medium temperature, where there is no pink in the center (this is very important for a bacteria — trichinosis — gets eliminated at the temperature of medium or above.)
4. Sauce: In a saucepan, add mustard, broth and garlic. Bring to a boil and then turn down to a simmer. Reduce this liquid by half the volume. Add milk and heat to a simmer. In a mixing bowl, mix cornstarch and water together to form a cloudy solution. Pour this solution into the simmering sauce liquid while whisking vigorously. The liquid should thicken to sauce constistency (thick enough to coat the back of a spoon.) Add cracked pepper and keep hot.
5. Spinach: In a large sauté pan, add spinach, plumped raisins and water. Season with pepper and cook spinach in the water. Cook for several minutes until spinach leaves have wilted and water has evaporated. Add milk and keep hot.
6. To Plate: Place spinach in the middle of the plate. Thinly slice pork and fan on top of the spinach. Surround with potatoes and the sauce and top with chutney. Enjoy.

Nutritional Value Per Portion —
Calories: 732 Protein: 67.6g Carbohydrates: 88.3g Fat: 24.7g