Pork Tenderloin with Apple Chutney is a delicious way of preparing a glorious meal. The spicy, sweet flavor of the chutney complements the pork perfectly.
Pork Tenderloin with Apple Chutney
Pork tenderloin is a very low-fat, succulent piece of meat, but often needs fat added to give it added moisture. Consider covering the tenderloin in bacon.
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 2 pounds pork tenderloin
- 2 Tablespoons olive oil
- 2 pounds apples, peeled, cored, and chopped
- 1 1/4 Cups cider vinegar
- 1 garlic clove, crushed
- 2 Cups brown sugar
- 1/2 Cup crystallized ginger
- 1/4 teaspoon allspice
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon whole cloves
- Preheat the oven to 400 degrees F.
- Cook apples with 1/2 cup of the vinegar and chopped garlic until thick and pulpy. Add remaining vinegar, the sugar, ginger, allspice, cloves, cayenne pepper, and salt. Simmer for additional 20 minutes. Remove from heat and hold.
- Place a large saute pan over medium heat, then add olive oil. Pan cook pork tenderloin, browning evenly on all sides.
- Cook to 160 degrees F internal temperature. If using bacon, remove after 25 minutes then glaze the pork tenderloin with 2 tablespoons of the chutney. Continue cooking until internal temperature is reached.
- Remove from heat and let stand for 20 minutes.
- Slice and serve with apple chutney on the side.