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5.0 from 3 votes

Pork tenderloin with rhubarb chutney

This easy main is a delicious combination of tender pork and sweet-tart chutney.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2
Calories: 188 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb pork tenderloin 1 tenderloin, a little more eg 1.5 lb is fine
  • 1 recipe rhubarb chutney
  • 1 tablespoon vegetable oil
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ¼ teaspoon pepper or more/less to taste
  • ¼ teaspoon salt or more/less to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400F/200C.
  2. Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
  3. Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it all over evenly.
  4. Warm the oil in the skillet and sear the pork on all sides, including small ends.
  5. Transfer the skillet to the oven and roast for around 25 minutes, adding 2 tablespoon of rhubarb chutney over the pork for the last 5-10 minutes, until pork has internal temp 155F (68C).
  6. Leave to rest around 5 minutes before serving sliced with remaining rhubarb chutney.

Notes

  • You can make the chutney ahead of time or prepare it during the initial pork cooking time.

Nutrition Information

Calories 188kcal (9%) Carbohydrates 47g (16%) Protein 2g (4%) Sodium 11mg (0%) Potassium 455mg (13%) Fiber 3g (12%) Sugar 29g (58%) Vitamin A 143IU (3%) Vitamin C 26mg (29%) Calcium 75mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 47g 16%
Protein 2g 4%
Sodium 11mg 0%
Potassium 455mg 10%
Fiber 3g 12%
Sugar 29g 58%
Vitamin A 143IU 3%
Vitamin C 26mg 29%
Calcium 75mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.