Pork Tenderloin with Apple Chutney: Irresistibly Delicious Recipe

Why This Pork Tenderloin with Apple Chutney Recipe is a Game-Changer

Let me tell you a little story. Last fall, I hosted a cozy dinner party for my closest friends. Everyone was raving about my Pork Tenderloin with Apple Chutney, and honestly, I wasn’t surprised. The tender pork paired with the tangy-sweet chutney is just magical. It’s one of those dishes that feels fancy enough for a special occasion but easy enough to whip up on a weeknight. Trust me, once you try this recipe, it’ll become your go-to dish for impressing guests—or simply treating yourself!

A Little History Behind Pork Tenderloin with Apple Chutney

Pork and apples have been best friends for centuries. Back in medieval Europe, cooks often paired pork with fruits like apples because they balance each other perfectly—sweet meets savory. Fast forward to today, and this classic combo still holds its own. My version is inspired by Ina Garten’s pork tenderloin apple chutney, but I’ve added my own twist. The chutney is spiced just right, giving it a warm, autumnal vibe. If you’ve ever had spiced pork tenderloin with apple chutney, you know what I’m talking about.

Why You’ll Love This Recipe

This dish is all about simplicity and flavor. The juicy pork tenderloin gets coated in spices, roasted to perfection, and then topped with a vibrant apple chutney. It’s quick to make, uses pantry-friendly ingredients, and tastes like something from a high-end restaurant. Plus, it works wonderfully as a main course or even leftovers for lunch the next day. Who doesn’t love a meal that keeps on giving?

When to Serve This Dish

Looking for a dish to wow at Thanksgiving? Or maybe you need something comforting yet elegant for Sunday supper? This pork tenderloin with apples fits the bill for so many occasions. Whether it’s a holiday feast, a family dinner, or a casual potluck, this recipe will shine. And don’t forget—it pairs beautifully with wine, making it perfect for date night too!

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Prep Time 15

Cook Time 35

Resting Time 5

Total Time 55

Servings: 4 people

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 medium apples (Granny Smith or Honeycrisp)
1 small red onion, finely chopped
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger

Equipment

Large skillet
Baking sheet
Parchment paper
Meat thermometer
Sharp knife

Method

Pat the pork tenderloin dry with paper towels and rub it with olive oil.
Season the pork with salt, pepper, smoked paprika, and garlic powder.
Place the seasoned pork on a baking sheet lined with parchment paper.
In a skillet over medium heat, cook the chopped apples and onions until slightly softened.
Add brown sugar, apple cider vinegar, cinnamon, and ginger to the skillet, stirring to combine.
Simmer the chutney for about 10 minutes.
Preheat the oven to 400°F and roast the pork tenderloin for 20-25 minutes, until the internal temperature reaches 145°F.
Let the pork rest for 5 minutes before slicing.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 28gFat: 12gSaturated Fat: 2gCholesterol: 85mgSodium: 400mgPotassium: 550mgFiber: 2gSugar: 10gVitamin A: 4IUVitamin C: 8mgCalcium: 2mgIron: 10mg

Notes

This dish is perfect for cozy dinners or special occasions. Don’t rush the chutney—it tastes better when allowed to simmer slowly. Leftovers can be stored separately in airtight containers; the chutney actually improves in flavor after a day. For added sweetness, brush honey over the pork during the final minutes of roasting. Enjoy with a side of mashed potatoes or roasted veggies for a complete meal!

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