📝 About This Recipe
This dish is a celebration of classic harvest flavors, featuring succulent, herb-rubbed pork tenderloin seared to golden perfection and finished in the oven. The star of the show is a vibrant, homemade chutney that balances the sweetness of Honeycrisp apples with the sharp tang of apple cider vinegar and a hint of warming spices. It’s an elegant yet comforting meal that brings a sophisticated gastropub experience right to your dining table.
🥗 Ingredients
The Pork
- 2 pieces Pork Tenderloins (about 1 pound each, silver skin removed)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Rosemary (finely minced)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
- 1 tablespoon Unsalted Butter (to baste)
The Apple Chutney
- 2 large Honeycrisp Apples (peeled, cored, and diced into 1/2 inch cubes)
- 1 large Shallot (finely minced)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Brown Sugar (packed)
- 1 teaspoon Fresh Ginger (grated)
- 1/2 teaspoon Yellow Mustard Seeds (optional for texture)
- 1/4 cup Dried Cranberries
- 1/4 teaspoon Cinnamon (ground)
👨🍳 Instructions
-
1
Remove the pork tenderloins from the refrigerator 20 minutes before cooking to bring them to room temperature for even roasting.
-
2
Preheat your oven to 400°F (200°C). Pat the pork dry with paper towels to ensure a crisp sear.
-
3
In a small bowl, mix the kosher salt, black pepper, and minced rosemary. Rub this mixture generously all over the pork tenderloins.
-
4
Heat the olive oil in a large, oven-proof skillet over medium-high heat until the oil is shimmering but not smoking.
-
5
Place the pork in the skillet. Sear for 2-3 minutes per side until a deep golden-brown crust forms on all surfaces.
-
6
Add the tablespoon of butter to the pan, let it melt, and spoon it over the pork for a minute before transferring the entire skillet to the oven.
-
7
Roast the pork for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reaches 145°F (63°C).
-
8
While the pork roasts, start the chutney. In a medium saucepan, combine the diced apples, minced shallot, ginger, and mustard seeds with a splash of oil over medium heat.
-
9
Sauté for 4-5 minutes until the apples begin to soften. Stir in the brown sugar, apple cider vinegar, cranberries, and cinnamon.
-
10
Lower the heat and simmer the chutney for 8-10 minutes until the liquid has reduced to a syrupy consistency and the apples are tender but still hold their shape.
-
11
Once the pork is done, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes to allow juices to redistribute.
-
12
Slice the pork into 1-inch thick medallions. Arrange them on a platter and spoon the warm apple chutney generously over the top.
💡 Chef's Tips
Always use an instant-read thermometer; pork tenderloin is lean and can dry out quickly if overcooked beyond 145°F. Resting the meat is non-negotiable—it ensures the juices stay inside the meat rather than on your cutting board. If you prefer a spicier chutney, add a pinch of red pepper flakes or a dash of cayenne pepper. For the best texture in the chutney, use firm apples like Honeycrisp, Granny Smith, or Pink Lady that won't turn into applesauce. If you don't have an oven-proof skillet, sear the meat in a regular pan and transfer to a preheated baking sheet.
🍽️ Serving Suggestions
Pair with a creamy garlic mashed potato or a buttery polenta to soak up the chutney juices. A side of roasted Brussels sprouts with balsamic glaze complements the sweetness of the apples. Serve with a crisp, dry Hard Cider or a chilled glass of Riesling to cut through the richness of the pork. Warm crusty sourdough bread is perfect for cleaning the plate at the end of the meal.