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Pork Tenderloin with Apple Chutney

Pork Tenderloin with Apple Chutney

Savor the perfect pairing of juicy pork tenderloin and tangy apple chutney. This Pork Tenderloin with Apple Chutney recipe is easy, elegant, and unforgettable.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs pork tenderloin
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 3 medium apples (Granny Smith recommended)
  • 1 small onion finely chopped
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh ginger grated

Equipment

  • Large skillet or frying pan
  • Meat thermometer
  • Wooden spoon or spatula
  • Sharp knife for slicing
  • Cutting board

Method
 

  1. Pat the pork tenderloin dry with paper towels and season generously with salt, pepper, cumin, and smoked paprika.
  2. Let the pork sit for 15 minutes to allow the flavors to sink in.
  3. Heat olive oil in a large skillet over medium-high heat and sear the pork on each side for about 3-4 minutes until golden brown.
  4. Transfer the seared pork to a plate.
  5. In the same skillet, add diced apples, onions, and grated ginger, cooking until softened.
  6. Add brown sugar and apple cider vinegar, stirring until the mixture bubbles and thickens.
  7. Stir in dried cranberries and adjust sugar or vinegar as needed.
  8. Return the pork tenderloin to the skillet, nestling it into the chutney.
  9. Reduce the heat, cover, and let simmer for another 10-15 minutes until internal temperature reaches 145°F.
  10. Remove from heat and let the pork rest for 5 minutes before slicing.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

Try swapping dried cranberries for raisins or use maple syrup instead of brown sugar for a richer flavor.
Make sure to use firm apples like Fuji or Honeycrisp to maintain the chutney's texture.
Store leftovers in an airtight container for up to 3 days, or freeze portions for up to 3 months.
For a lighter touch, serve with roasted veggies or over mixed greens and pair it with a crisp white wine or sparkling cider.
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