Roasted Pork Tenderloin With Apple Chutney

“I got this recipe from Bon Appetit magazine. I've made it over and over again. Its elegant enough to serve to company and simple enough for a weeknight supper. It will probably work equally well with any flavor chutney you want to use.”
READY IN:
35mins
SERVES:
6
YIELD:
2 tenderloins
UNITS:
US

Ingredients Nutrition

Directions

  1. Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
  2. Marinate 1 hour at room temperature or chill for up to 3 hours.
  3. Preheat oven to 375.
  4. Heat oil in oven-proof skillet over medium-high heat.
  5. Add pork to skillet and brown on all sides, about 6 minutes total.
  6. Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
  7. Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: