Lamb Tenderloin With Tangy Pineapple Pepper Chutney Sauce

Ingredients

• Servings: 6
• 1 (2 pound) lamb tenderloin
• salt and pepper to taste
• 2 tablespoons dijon mustard
• 1 (8 ounce) jar crosse & blackwell® pineapple pepper chutney
• 2 tablespoons orange juice
• fresh herbs for garnish, such as cilantro, parsley, or mint (optional)

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• heat oven to 350 degrees f. season lamb with salt and pepper; brush with mustard. place in roasting pan and bake until internal temperature reaches 145 degrees f, about 35 to 45 minutes. remove from pan and let rest 10 minutes.
• stir chutney and orange juice together in small saucepan; heat on low until warmed. slice tenderloin into medallions and serve with sauce. top with herbs, if desired.