Pork Tenderloin with Vidalia Shiitake Ginger Apple Cider Chutney
Elevate your dinner table with this elegant Pork Tenderloin with Vidalia Shiitake Ginger Apple Cider Chutney—a dish that strikes the perfect balance between savory and sweet. This recipe begins with tender, oven-roasted pork, seared to golden perfection and seasoned simply with olive oil, salt, and pepper to let its natural flavors shine. The star of the dish, however, is the vibrant chutney: a harmonious blend of caramelized Vidalia onions, earthy shiitake mushrooms, zesty ginger, and the warm sweetness of apple cider and cinnamon. Simmered until rich and aromatic, this chutney adds an irresistible burst of flavor to every bite. Perfect for a cozy autumn meal or an impressive weekend dinner, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. Ready in under an hour and serving four, this recipe is as quick as it is impressive—ideal for both weeknight indulgence and entertaining guests.
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Recipe Information
Ingredients
- 2 pieces (1 pound each) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large (sliced into thin strips) Vidalia onion
- 1 cup (sliced thin) Shiitake mushrooms
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Apple cider vinegar
- 1 cup Apple cider
- 2 tablespoons Brown sugar
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels and rub them with 1 tablespoon of olive oil, salt, and black pepper.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloins on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven, transfer it to a cutting board, and let it rest for 10 minutes before slicing.
While the pork is roasting, make the chutney. Melt the butter in a medium saucepan over medium heat.
Add the Vidalia onion and cook until softened and golden, about 5-7 minutes.
Stir in the shiitake mushrooms and grated ginger. Cook for another 5 minutes until the mushrooms release their moisture and become tender.
Add apple cider vinegar, apple cider, brown sugar, and cinnamon to the saucepan. Stir to combine.
Simmer the chutney over low heat, stirring occasionally, for 15 minutes until thickened and reduced. Taste and adjust the seasoning if needed.
Once ready to serve, slice the pork tenderloin into medallions and plate with a generous spoonful of Vidalia shiitake ginger apple cider chutney on the side.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 5476 mg | 238% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 55.6 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5089 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
