Dijon Herb Roasted Pork with Cranberry Pear Chutney

Preheat the oven to 425 degrees F. Prepare a rimmed baking sheet by lining it with aluminum foil and placing a baking rack on to it. This will allow the air to circulate around the meat as it cooks.

In a small bowl, mix together the sage, thyme, salt and pepper.

Remove the tenderloin from the package and rub half of the Dijon mustard on the top and sides of the pork.

Place the mustard coated side of the tenderloin onto the rack in the prepared baking pan.

Cover with remaining Dijon mustard and herb mixture.

Bake for 25 - 30 minutes per pound (calculate based on weight of one tenderloin. Cook until a thermometer inserted into the thickest part of the meat measures an internal temperature of 150 degrees F. Allow pork to stand 10 minutes before serving. It will be slightly pink in the center.

In a medium pot combine all ingredients for the chutney and stir gently to combine.

Heat contents over medium-high until it comes to a boil.

Lower heat to simmer and cook for 30 minutes, covered.

Remove cover and cook for an additional 5 - 10 minutes or until liquid has been absorbed.