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pork tenderloin with rhubarb chutney on plate with mash to side
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5 from 1 vote

Pork tenderloin with rhubarb chutney

This easy main is a delicious combination of tender pork and sweet-tart chutney.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 188kcal
Author: Caroline's Cooking
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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
US Customary - Metric

Instructions

  • Preheat oven to 400F/200C.
  • Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
  • Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it all over evenly.
  • Warm the oil in the skillet and sear the pork on all sides, including small ends.
  • 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).
  • 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

Calories: 188kcal | Carbohydrates: 47g | Protein: 2g | Sodium: 11mg | Potassium: 455mg | Fiber: 3g | Sugar: 29g | Vitamin A: 143IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 1mg