Roasted Pork Tenderloin with Apple Chutney
Transform your dinner table with this elegant yet easy-to-make Roasted Pork Tenderloin with Apple Chutney. Tender, juicy pork is expertly seasoned with garlic, rosemary, and a hint of olive oil before being perfectly seared and roasted to golden perfection. Complementing this savory meat is a homemade apple chutney that combines the tartness of Granny Smith apples with the warm flavors of cinnamon and ginger, all balanced by a touch of apple cider vinegar and brown sugar. This dish pairs beautifully with roasted vegetables or creamy mashed potatoes, making it an ideal centerpiece for special occasions or a cozy weeknight meal. Ready in under an hour and perfect for impressing your guests, this recipe showcases the perfect balance of sweet and savory flavors.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 medium Apples, chopped (preferably Granny Smith)
- 1 medium Yellow onion, finely diced
- 0.25 cup Apple cider vinegar
- 2 tablespoons Brown sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground ginger
- 0.25 cup Water
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels, then rub with 1 tablespoon of olive oil.
In a small bowl, mix the minced garlic, chopped rosemary, salt, and black pepper. Rub the mixture all over the pork tenderloin.
Heat a large ovenproof skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
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).
While the pork is roasting, prepare the apple chutney. In a medium saucepan, combine the chopped apples, diced onion, apple cider vinegar, brown sugar, ground cinnamon, ground ginger, and water.
Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 15-20 minutes, or until the apples are soft and the chutney has thickened.
Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
Serve the sliced pork tenderloin with a generous spoonful of warm apple chutney on top.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 84.2 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4133 mg | 88% | |
*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.
