Pork Tenderloin on Corncakes with Cranberry chutney

Let me start with sating that this was delicious! The broiling of the meat added a nice salty crust on the outside of the pork tenderloin and the cranberry chutney added a nice sweetness. I actually changed the recipe a little and served it on a corncake vs a corn biscuit. Its still very simple and uses the Jiffy Cornbread mix. Total cost for this meal was less than $15...the tenderloin cost about $11 on sale at Publix and everything else is very inexpensive. I got the original recipe from Southern Living and adapted to my liking.

Ingredients
2 pork tenderloins (3/4 to 1 pound)
2 Tsps salt
2 Tsps ground black pepper
2 Tbsps olive oil
1 Can crushed pineapple (20 ounce)
1 Can whole berry cranberry sauce (16 ounce)
1/4 Cup firmly packed brown sugar
1/2 Tsp ground ginger
1/4 Tsp salt
1 pkg. "JIFFY" Corn Muffin Mix
1/4 cup flour
1/4 tsp. pepper
1/8 tsp. salt
3/4 cup whole kernel corn, drained (optional)
1/3 cup milk
1 egg

• 
  

Directions
Place pork in a lightly greased 15 x 10 inch jelly roll pan; sprinkle with salt and pepper. Rub evenly with oil.
Broil 5 1/2 inches from heat 5 minutes; reduce oven temperature to 450, and bake 20 minutes or until a meat thermometer inserted into thickest portion registers 160. Meanwhile, Drain pineapple well;  Stir together pineapple and next 4 ingredients in a small saucepan over medium heat, and bring to a boil. Reduce heat to low, and simmer, stirring often, 15 minutes or until thickened. Remove from heat. Cover and chill until ready to serve. Once pork is done, let stand 15 minutes before slicing. To make corncakes combine corn muffin mix and next 6 ingredients...Blend well.  Drop by tablespoon on prepared griddle.  Cook until lightly browned on both sides.  Drain on paper towel and serve. Cut pork into 1/4 inch thick slices (about 18 slices each). Place pork slices evenly over corncakes, and top evenly with Cranberry Chutney.