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Tender Pork Tenderloin Recipe with Easy Sweet Apple Chutney

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A quick and easy recipe featuring juicy seared pork tenderloin paired with a sweet-spiced apple chutney, perfect for family dinners or special occasions.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 2 tablespoons olive oil (extra virgin preferred)
  • Salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • 1/4 cup apple cider vinegar
  • 2 medium apples (about 10.5 oz), peeled, cored, and diced (Granny Smith recommended)
  • 2 tablespoons brown sugar
  • 1 small onion, finely chopped
  • 1/4 cup raisins (optional)
  • 1/2 teaspoon ground cinnamon
  • Pinch of red pepper flakes (optional)
  • 1/4 cup water

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim any silver skin from the pork tenderloin and pat dry with paper towels.
  3. Rub the pork with olive oil, salt, pepper, minced garlic, and thyme. Let it sit at room temperature for about 10 minutes.
  4. Heat an oven-safe skillet over medium-high heat. Add a splash of oil and sear the pork on all sides until golden brown, about 2-3 minutes per side.
  5. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Remove the pork from the oven and tent loosely with foil. Let it rest for 10 minutes.
  7. While the pork roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes.
  8. Add apples, brown sugar, raisins, cinnamon, red pepper flakes, and water to the saucepan. Stir to combine, then pour in the apple cider vinegar.
  9. Simmer gently for 15-20 minutes, stirring occasionally, until the mixture thickens and apples soften but still hold some shape.
  10. Taste the chutney and adjust sweetness or acidity as needed by adding more brown sugar or vinegar.
  11. Slice the rested pork tenderloin into 1/2-inch slices. Spoon warm apple chutney over the top and serve immediately.

Notes

Use a meat thermometer to ensure pork reaches 145°F for juicy, tender meat. Let pork rest after roasting to redistribute juices. Simmer chutney gently to keep apple texture. For dairy-free, this recipe is naturally suitable. Brown sugar can be swapped with coconut sugar. If pork browns too fast, lower oven temperature and cover loosely with foil.

Nutrition

Keywords: pork tenderloin, apple chutney, sweet and savory, quick dinner, family meal, easy recipe, seared pork, roasted pork, comfort food

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