Recipe: Roasted Pork Tenderloin with Apple Chutney

Written by Andersons. Posted in Recipes

Pair with LaPosta Fazzio Malbec or Bower’s Harbor Pinot Gris


Two 1 to 1 and a half pound trimmed pork tenderloins

½ cup apple cider                                                                                       

½ cup dry red wine                                                                                                                  

1 cup purchased apple chutney                                        

2 gloves garlic, chopped                                                  

2 tablespoons fresh thyme leaves, plus some for garnish

2 tablespoons olive oil


Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.

Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.

Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.

Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.