Pork Tenderloin with Apple Chutney
Juicy pork tenderloin topped with sweet and tangy apple chutney, perfect for a cozy dinner.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs pork tenderloin
- 2 apples, peeled and diced
- 1 small onion, finely chopped
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh thyme for garnish
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Season the pork tenderloin generously with salt and black pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let rest for 5 minutes.
While the pork is roasting, prepare the apple chutney. In a saucepan over medium heat, combine diced apples, onion, brown sugar, apple cider vinegar, Dijon mustard, cinnamon, and cloves.
Cook the chutney, stirring occasionally, until the apples are tender and the mixture has thickened, about 10-12 minutes. Season with salt to taste.
Slice the rested pork tenderloin and serve topped with the warm apple chutney. Garnish with fresh thyme if desired.
Chef's Tips
- Resting the Pork: Letting the pork rest after cooking ensures it stays juicy when sliced.
- Apple Variety: Use a mix of sweet and tart apples like Honeycrisp and Granny Smith for balanced flavor.
- Make Ahead: The apple chutney can be made a day in advance and reheated before serving.
- Searing Tip: Pat the pork dry before searing to achieve a better crust.
- Serving Suggestion: Pair with roasted vegetables or mashed potatoes for a complete meal.
