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Roasted Pork Tenderloin with Apple Chutney Recipe

Roasted Pork Tenderloin with Apple Chutney Recipe


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Ingredients

  • 2 1- to 1 1/4-pound trimmed pork tenderloins
  • 1 cup purchased apple chutney
  • 2 tablespoons fresh thyme leaves plus sprigs for garnish

Recipe Preparation

  • Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.

  • Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.

  • Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.

  • Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.

Reviews Section

Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney

Tonya Morrison of Lewis Center, Ohio, writes: "My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir."

In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

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Recipe Summary

  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • salt and pepper to taste
  • 6 pounds pork loin roast
  • 4 tart apples - peeled, cored, cut into 1 inch chunks
  • 1 red onion, chopped
  • 3 tablespoons brown sugar
  • 1 cup apple juice
  • ⅔ cup real maple syrup

In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.

Preheat oven to 325 degrees F (165 degrees C).

Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.

In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.

To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.


Recipe Summary

  • 4 tablespoons olive oil
  • 2 teaspoons coarse salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick
  • 1 large onion, cut into 1/2-inch dice
  • 4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
  • 1/2 cup cider vinegar
  • 1/2 cup golden raisins
  • 1 teaspoon ground ginger
  • 1/4 teaspoon dry mustard
  • Pinch of cayenne pepper

Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops add to skillet. Saute until golden brown, about 2 minutes flip. Cook 2 minutes more place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.

Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.


Roasted Pork Tenderloin with Apple Chutney Recipe - Recipes

Place a cast iron (or other heavy) skillet in the oven and preheat to 450 degrees F.

While the oven is preheating, season the pork tenderloin generously with kosher salt and black pepper on all sides and leave out, to bring closer to room temperature.

When the oven has preheated, carefully remove skillet from oven. Place 1 tablespoon oil in the skillet and swirl to coat.

Place the pork tenderloin in the center of the skillet and roast in the oven for 10 minutes at 450 degrees.

After 10 minutes, decrease temperature to 400 degrees, flip pork over and continue roasting for another 10-15 minutes, or until internal temperature of pork has reached 145 degrees for medium-rare, or 160 degrees for medium doneness.

Allow pork to rest for at least 10 minutes on a cutting board tented with foil before slicing.

Meanwhile, to make the chutney, sauté the shallot in the butter over medium-high heat until softened and starting to brown (about 3 minutes).

Add the apples and continue sautéing until they start to soften (about 2 minutes).

Add a pinch of salt, the apple cider vinegar, apple cider/juice, vanilla bean pod pulp and brown sugar. Stir to mix together well and simmer uncovered on low heat for about 10 minutes, or until apples are very soft.

Use a potato masher to smash the apple chutney just a few times, until nicely thickened. You still want chunks of apples to be present.

Serve apple chutney on the sliced roast pork.

Notes:

To save time, make the chutney up to a week in advance and reheat to serve with the pork.

The chutney is tart and not very sweet. If you prefer a sweeter chutney, add more sugar or using a sweeter apple variety to make it.

  • 908-1362 grams pork tenderloin, trimmed of large pieces of fat
  • Plenty of kosher salt and black pepper
  • 1 tablespoon canola or vegetable oil

Vanilla Apple Chutney

  • 1 small shallot, finely diced
  • 2 tablespoons butter
  • 2 granny smith apples, peeled, cored, and diced
  • 59 ml apple cider vinegar
  • 59 ml apple cider or apple juice
  • ½ Nielsen-Massey Mexican Vanilla Beans
    Buy Now, halved and pulp scraped from the inside with the blunt edge of a knife or 1 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
    Buy Now
  • 1 tablespoon brown sugar

Directions

Place a cast iron (or other heavy) skillet in the oven and preheat to 232 degrees C.

While the oven is preheating, season the pork tenderloin generously with kosher salt and black pepper on all sides and leave out, to bring closer to room temperature.

When the oven has preheated, carefully remove skillet from oven. Place 1 tablespoon oil in the skillet and swirl to coat.

Place the pork tenderloin in the center of the skillet and roast in the oven for 10 minutes at 232 degrees.

After 10 minutes, decrease temperature to 204 degrees, flip pork over and continue roasting for another 10-15 minutes, or until internal temperature of pork has reached 63 degrees for medium-rare, or 71 degrees for medium doneness.

Allow pork to rest for at least 10 minutes on a cutting board tented with foil before slicing.

Meanwhile, to make the chutney, sauté the shallot in the butter over medium-high heat until softened and starting to brown (about 3 minutes).

Add the apples and continue sautéing until they start to soften (about 2 minutes).

Add a pinch of salt, the apple cider vinegar, apple cider/juice, vanilla bean pod pulp and brown sugar. Stir to mix together well and simmer uncovered on low heat for about 10 minutes, or until apples are very soft.

Use a potato masher to smash the apple chutney just a few times, until nicely thickened. You still want chunks of apples to be present.

Serve apple chutney on the sliced roast pork.

Notes:

To save time, make the chutney up to a week in advance and reheat to serve with the pork.

The chutney is tart and not very sweet. If you prefer a sweeter chutney, add more sugar or using a sweeter apple variety to make it.

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Recipe Summary

  • 5 ounces dried Black Mission figs, quartered (3/4 cup)
  • 5 ounces dried Calimyrna figs, quartered (3/4 cup)
  • 4 tablespoons unsalted butter
  • 2 cups ruby or tawny port
  • 1/2 cup water
  • 2 strips lemon zest
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 1 tablespoon sugar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 2 pork tenderloins (1 1/2 pounds total)
  • 4 garlic cloves, lightly crushed
  • Extra-virgin olive oil, for drizzling
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium onion, sliced 3/4 inch thick
  • 1 bunch small carrots (about 3/4 pound), stems trimmed to 1/2 inch, halved lengthwise

Make the chutney: Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes. Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week bring to room temperature, or reheat in a pan over low heat, adding water as needed.)

Roast the pork: Preheat oven to 450 degrees. Rub pork with garlic and oil, and sprinkle with salt and pepper. Arrange onion on a rimmed baking sheet, and place pork on top. Scatter carrots and garlic around meat. Drizzle lightly with oil.

Roast, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees for medium, 20 to 25 minutes. Let rest for 10 minutes. Slice pork, and serve warm or at room temperature with roasted vegetables and chutney. Unsliced pork and vegetables can be refrigerated in an airtight container overnight slice, and serve chilled.


Don’t be intimidated if you’ve never made (or even heard of) chutney. It’s so simple you’ll be shocked by how easy and flavorful it is. If the meat intimidates you more, here are my basic tips:

    for a quick rundown on how to cut your tenderloin so it’s easy to roll.
  • Pounding your meat out once you’ve butterflied is an important step not to skip.
  • I like to use parchment paper (plastic wrap works too) to guard from any splatter.
  • If you don’t have a meat tenderizer, use a wooden or metal spoon.
  • It should look even once you’re done, this will help your pork cook well, improving taste and easy of rolling.


Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney

Chutney is a piquant relish used in small amounts to enhance and accent a meal. Add hot cooked rice with green peas, glazed carrots and red cabbage coleslaw to complete the dining experience.

Recipe Ingredients:

2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger
1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar, firmly packed
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar

Cooking Directions:

  1. For chutney: In a medium saucepan, combine all chutney ingredients mix well. Bring mixture to a boil, reduce heat to low cover and cook 15 minutes. Set aside.
  2. Preheat oven to 450°F (230°C).
  3. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning.
  4. Place pork in shallow roasting pan roast for 25 minutes, or until meat thermometer registers 155°F (approximately 65°C).
  5. To serve, slice pork, top with chutney. Serve with remaining chutney.

Nutritional Information Per Serving (1/6 of recipe): Calories 290 calories Protein 25 grams Fat 6 grams Sodium 180 milligrams Cholesterol 75 milligrams Saturated Fat 1 grams Carbohydrates 37 grams.


Pork Tenderloin with Cranberry Apple Chutney (featuring Holland House Red Cooking Wine)

Pork Tenderloin with Cranberry Apple Chutney is a surprisingly simple recipe. Juicy pork tenderloin is topped with a tart, yet sweet, Cranberry Apple Chutney. It’s an easy, yet elegant meal that’s perfect for the holiday season.

The holiday season can be so hectic. Finding time to fit every thing in, while still being able to sit back and enjoy time with loved ones, can be challenging!

This year, we booked a couple holiday-related weekend trips well ahead of time. That way they can’t get pushed off to the next year…again. Between these planned trips and my oldest son’s travel soccer schedule, our free time together to just sit back and relax at home is very limited.

But, this is a special time of the year. And to bring a feel of the holidays to even just our everyday routine at home is something that I really enjoy. Besides the decorations, the best way I know how to do that is with food.

Pork Tenderloin with Cranberry Apple Chutney is an easy recipe to start with! The beautiful dish can be made any night of the week, yet also be the star during holidays or when entertaining. The best part? It’s on the table in under an hour!

Now, you might be asking yourself, what exactly is a chutney? Basically, a chutney is a combination of sweet and savory ingredients cooked down into a chunkier sauce. In this case, the Cranberry Apple Chutney, is somewhat similar to a Cranberry Sauce. However, the addition of ingredients like onion and raisins, plus the use of cooking wine, technically makes it a chutney.

For this recipe, I use Holland House Red Cooking Wine to really amp up the flavor of the chutney.

About Holland House Cooking Wines

I mentioned that in this recipe for Pork Tenderloin with Cranberry Apple Chutney, I use Holland House Red Cooking Wine. The reason I opted to use red cooking wine is because of the smooth, medium-bodied wine flavor. Just adding a generous splash of this cooking wine to the chutney added even more depth of flavor to the dish overall.

The Red Cooking Wine variety is also ideal for beef and lamb dishes, as well as heartier soups, stews, and chilis.

But, Holland House Cooking Wines are actually available in five varieties – Marsala, Sherry, White, Red, and White with Lemon. Each one provides a simple way to add a big boost of bold flavor to all your favorite winter and holiday meals!

You can find some quick tips and tasty recipes on Holland House’s labels and their new website. plus be sure to follow them on Facebook and Pinterest for more delicious recipes and tips!

Visit the Holland House website to download a redeemable coupon for your next grocery store visit.

How to Make Pork Tenderloin with Cranberry Apple Chutney

Preheat your oven to 375°F.

Dice the onion and apples.

Create!

Pat the pork dry with a paper towel and season with salt and pepper.

Cover with aluminum foil and roast for 20-25 minutes.

Remove the foil and continue roasting for 5-10 minutes, or until the internal temperature of the pork reaches 145°F.

Remove the pork from the oven, tent with foil, and allow to rest for 5 minutes before slicing.

While the pork is roasting, make the Cranberry Apple Chutney.

Bring the water and granulated sugar to a boil in a saucepan over medium heat.

Add the cranberries, onion, brown sugar, and cinnamon.

Pour in the Holland House Red Cooking Wine.

Continue cooking, stirring occasionally, until the cranberries begin to pop, about 5 minutes.

Lower the heat and stir in the apples and raisins.

Simmer until the sauce thickens about 10-15 minutes.

Present!

Slice the pork tenderloin and spoon the Cranberry Apple Chutney over the top.

Alternatively, you can place the Cranberry Apple Chutney in a serving bowl and allow everyone to spoon it over their pork themselves.

Tips and Techniques

  • You can use other cuts of pork for this recipe, just be aware that the cook time will vary.
  • This recipe is also delicious over turkey!
  • The Cranberry Apple Chutney can be made ahead of time and served chilled or be re-heated gently over low heat before serving.
  • Cranberry Apple Chutney can also be used as a stand-alone side dish, served over ice cream, mixed into oatmeal, and so much more!

How to Store Leftover Pork Tenderloin with Cranberry Apple Chutney

  • Any leftover Pork Tenderloin with Cranberry Chutney should be stored separately.
  • Store leftover pork tenderloin in an air-tight container in the refrigerator. Use within 3-4 days.
  • Store any leftover Cranberry Apple Chutney in an air-tight container in the refrigerator for up to 10 days. It can also be kept in freezer bags in the freezer for up to 2 months.
  • To use frozen Cranberry Apple Chutney. allow it to thaw in the refrigerator, then serve chilled or gently reheat it in a saucepan over low heat.

Love this recipe for Pork Tenderloin with Cranberry Apple Chutney? Follow us on Pinterest, Instagram, and Facebook for more!


  • For the pork loin:
  • One (4- to 5-pound 2- to 2 1/2-kg) pork loin, center cut with rind still intact (see note)
  • Kosher salt
  • 1/4 cup (60ml) neutral oil, like canola or grapeseed
  • 2 heads garlic, cut in half across the bulbs
  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • For the Spiced Apple Chutney:
  • 4 tart baking apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
  • 3/4 cup chopped yellow onion
  • 2 tablespoons fresh ginger, grated (20g)
  • 1/2 cup pomegranate juice (120ml)
  • 1/2 cup plus 2 tablespoons apple cider vinegar (150ml)
  • 3/4 cup light brown sugar, packed (about 5 ounces 140g)
  • 1 teaspoon mustard seeds (about 2g)
  • 1/4 teaspoon red pepper flakes
  • 1 star anise pod

For the pork: Dry the skin as much as possible with a paper towel. Generously season the meat (not the skin) with kosher salt, including in between the ribs and meat. Place the roast on a wire rack set in a rimmed baking sheet. Transfer to the refrigerator and let rest, uncovered, at least overnight and up to three days.

When ready to cook, preheat the oven to 475°F (246°C). If the butcher has not done it for you, score the rind with a very sharp knife, using long, parallel slits 1/4-inch to 1/2-inch apart across the width of the loin be careful not to cut into the flesh.

Flip the loin over and rub the flesh side with the remaining oil. Lift the meat from the bones. Place the garlic, thyme, and rosemary up against the meat. Using butcher's twine, tie the ribs back to the loin, with the aromatics sandwiched in between.

Rub the rind with more salt, ensuring that the salt is rubbed well into the slits. Brush the rind with 2 tablespoons of oil.

Place the loin, skin-side up, on a rack in a roasting pan or baking sheet and roast for 30 minutes. Reduce the heat to 325°F (163°C) and cook until an instant-read thermometer poked into the center of the loin reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 1 hour. Skin should be puffy and crisp if it’s not puffy enough, remove the roast from the oven, preheat the broiler, and place the roast a few inches under the broiler until the skin puffs.

While the pork roasts, make the Apple Chutney: Combine the apples, onion, ginger, pomegranate juice, vinegar, brown sugar, mustard seeds, pepper flakes, star anise, and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 45 minutes. Remove the star anise and allow to cool.

When the roast is done, remove it from the oven and let the loin rest on a carving board for 30 minutes.

Remove the ribs by cutting the remaining flap, discard the garlic and herbs. Carve the loin into slices following the scores so that each slice has a segment of crackling (approximately a 1/4-inch-wide strip). Serve the warm pork loin with apple chutney and your preferred sides. (We like Yorkshire puddings and a bitter green salad).


Watch the video: Ich koche so leckeres Fleisch in nur 20 Minuten! Mein Großvater ist begeistert! (June 2022).


Comments:

  1. Oxnaleah

    I think it is a good idea.

  2. Antinous

    All not so is simple

  3. Ferenc

    Well done, this idea is just about

  4. Sani

    thanks

  5. Avedis

    I'm sorry, but, in my opinion, mistakes are made. I propose to discuss it.

  6. Breri

    Absolutely, the answer is excellent



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