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Perfect Herb-Crusted Pork Tenderloin Recipe with Easy Sweet Apple Chutney

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A juicy herb-crusted pork tenderloin paired with a sweet and spiced apple chutney, perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 1 pork tenderloin (about 1 to 1.25 pounds / 450–570 g)
  • 2 tablespoons olive oil (for searing)
  • 2 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 medium apples, peeled and diced (preferably Granny Smith)
  • ¼ cup brown sugar (light or dark)
  • ½ cup apple cider vinegar
  • 1 small onion, finely chopped
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup raisins or golden raisins (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, and black pepper. Stir in about 1 tablespoon olive oil until it forms a paste.
  3. Pat the pork tenderloin dry with paper towels. Rub the herb paste all over the pork, pressing gently to adhere. Let it sit for 10-15 minutes if possible.
  4. Heat an oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, sear the pork on all sides until golden brown, about 2-3 minutes per side.
  5. Transfer the skillet to the 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 5-10 minutes before slicing.
  7. While the pork roasts, combine diced apples, brown sugar, apple cider vinegar, onion, ginger, cinnamon, cloves, salt, and raisins in a small saucepan. Bring to a simmer over medium heat.
  8. Let the chutney simmer gently for about 20 minutes, stirring occasionally until the apples soften and the mixture thickens.
  9. Slice the rested pork tenderloin into medallions and spoon warm apple chutney over the top or serve on the side.

Notes

Let the pork rest after roasting to keep it juicy. Use fresh herbs for best flavor; if using dried, halve the amount. Sear the pork well to develop a crunchy herb crust. Simmer chutney gently to avoid burning and add water if it sticks. The chutney tastes better after a day or two and can be stored in the fridge for up to a week.

Nutrition

Keywords: pork tenderloin, herb crust, apple chutney, easy dinner, weeknight meal, gluten-free, dairy-free, sweet and savory

Find it online: https://tastypierecipes.com/perfect-herb-crusted-pork-tenderloin-recipe-with-easy-sweet-apple-chutney/