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Oven Roasted Pork Tenderloin with Apple Chutney
5 from 10 votes

Oven Roasted Pork Tenderloin with Apple Chutney

Oven Roasted Pork Tenderloin with Apple Chutney features tender pork seasoned with a paprika, garlic, and brown sugar rub, roasted to juicy perfection. Paired with a sweet-tart chutney made from apples, cranberries, apple cider vinegar, and warming spices, this dish combines savory, sweet, and tangy flavors. The chutney provides a textured topping that complements the pork's juicy, well-seasoned profile.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5 servings
Calories: 352 kcal
Course: Main Course
Cuisine: American

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: 
    Cup of Yum
  1. 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.
  2. 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: 
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or spray with cooking spray. 
  2. Mix all the dry ingredients in a small bowl to make the seasoning mix. 
  3. 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.
  4. 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).  
  5. 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

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%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 352

% 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.