Oven Roasted Pork Tenderloin with Apple Chutney
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
5 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Pork Tenderloin with Apple Chutney
Description
This recipe includes two components: an oven-roasted pork tenderloin and a homemade apple chutney. The pork is trimmed, rubbed with olive oil and a dry seasoning blend of brown sugar, paprika, garlic powder, salt, and black pepper, then roasted at 425°F to develop a flavorful crust and tender interior. The seasoning mix balances sweet and smoky elements, enhancing the pork's natural flavor.
The apple chutney is prepared by sautéing shallots with diced apples and cranberries, then simmering the mixture with apple cider vinegar, sugar-free syrup, brown sugar, salt, and apple pie spice. The chutney softens and thickens over about 30 minutes, resulting in a sweet and slightly tangy sauce with spiced notes. This accompaniment adds brightness and complexity to the dish.
Serving the roasted pork with the cool, fruity chutney creates contrast in texture and flavor, making it suitable for a comforting main course. The combination is well-suited for seasonal meals, particularly autumn, when apples and warming spices are traditional. The recipe also offers the option to make homemade apple pie spice for convenience.
Using reduced sugar and sugar-free alternatives tailors this recipe for those monitoring sugar intake. Letting the chutney cool slightly before serving helps it set properly on the meat. Proper trimming and seasoning of the pork ensure even cooking and balanced taste.
Ingredients
For the Roasted Pork Tenderloin:
- 2.25 lb. pork tenderloin (2 pieces)
- 1 Tbsp olive oil 15g
- 2 Tbsp brown sugar I used Swerve
- 2 tsp salt
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp black pepper
For the Apple Chutney:
- 1 Tbsp olive oil divided
- 1 shallot finely diced, 25g
- 2 apple finely diced - about 2 cups, small, 235g
- 1/3 cup cranberries reduced sugar, 53g
- 1/4 tsp salt
- 1/2 cup apple cider vinegar 120g
- 2 Tbsp sugar-free pancake syrup 30g
- 2 Tbsp brown sugar I used Swerve, 24g
- 1 tsp apple pie spice
Instructions
For the Apple Chutney:
- Heat olive oil in a small saucepan over low-medium heat until shiny. Add the shallots and cook for one minute. Add the apples, cranberries and salt to the saucepan and cook for another few minutes, stirring occasionally.
- Then stir in the apple cider vinegar, pancake syrup, and apple pie spice. Reduce heat to a simmer. Cover and cook for about 30 minutes, or until the apples have cooked down and the chutney is thick and flavorful. Taste and add any salt or sweetener as you seem fit. Remove from heat and let cool for 5 minutes before serving.
For the Pork Tenderloin:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
- Mix all the dry ingredients in a small bowl to make the seasoning mix.
- Trim pork tenderloin of any excess fat or silverskin. Pat pork dry with a paper towel and coat all over with the olive oil. Rub seasoning mix all over pork tenderloin.
- Place seasoned pork onto the baking sheet and bake for 20-25 minutes, or until internal temperature reaches 145 degrees F (I did mine for 21 minutes).
- Let pork tenderloin rest for 5-10 minutes before slicing.
Notes
- Make homemade apple pie spice by combining 5 Tbsp cinnamon, 1 tsp nutmeg, and 1 tsp allspice to use in the chutney.
- Trim excess fat and silverskin from pork tenderloin for even cooking and better texture.
- Allow apple chutney to cool for five minutes before serving to enhance flavor and thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1/5 of recipe (128g pork + 69g chutney) | |
| Calories | 352kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 42.4g | 85% |
| Fat | 12.7g | 20% |
| Saturated Fat | 3.2g | 16% |
| Fiber | 4.2g | 17% |
| Sugar | 9.5g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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