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Pork Tenderloin with Cranberry Apple Chutney on a White Serving Tray
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5 from 5 votes

Pork Tenderloin with Cranberry Apple Chutney

Juicy pork tenderloin is topped with a tart, yet sweet, Cranberry Apple Chutney.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Cuisine: American, Gluten Free, Pork
Servings: 4
Calories: 751kcal


  • 1.5 lb pork tenderloin
  • salt and pepper
  • 3/4 cups water
  • 1/2 cup granulated sugar
  • 12 ounces fresh cranberries
  • 1/4 cup white onion * diced
  • 1/2 cup brown sugar * packed
  • 1 teaspoon cinnamon
  • 1/4 cup Holland House Red Cooking Wine
  • 1/2 cup golden raisins
  • 2 medium granny smith apples * diced


Pork Tenderloin

  • Preheat oven to 375°F.
  • Pat the pork dry with a paper towel and season with salt and pepper.
  • Cover with aluminum foil and roast for 20-25 minutes.
  • Remove the foil and continue roasting for 5-10 minutes, or until the internal temperature of the pork reaches 145°F.
  • Remove the pork from the oven, tent with foil, and allow to rest for 5 minutes before slicing.

Cranberry Apple Chutney

  • Bring the water and granulated sugar to a boil in a saucepan over medium heat.
  • Add in the cranberries, onion, brown sugar, cinnamon, and Holland House Red Cooking Wine.
  • Continue cooking, stirring occasionally, until the cranberries begin to pop, about 5 minutes.
  • Lower the heat and stir in the apples and raisins. Simmer until the sauce thickens about 10-15 minutes.
  • Serve the pork tenderloin, sliced and topped with the Cranberry Apple Chutney.


Tips and Techniques

  • You can use other cuts of pork for this recipe, just be aware that the cook time will vary.
  • This recipe is also delicious over turkey!
  • The Cranberry Apple Chutney can be made ahead of time and served chilled or be re-heated gently over low heat before serving.
  • Cranberry Apple Chutney can also be used as a stand-alone side dish, served over ice cream, mixed into oatmeal, and so much more!

How to Store Leftover Pork Tenderloin with Cranberry Apple Chutney

  • Any leftover Pork Tenderloin with Cranberry Chutney should be stored separately.
  • Store leftover pork tenderloin in an air-tight container in the refrigerator. Use within 3-4 days.
  • Store any leftover Cranberry Apple Chutney in an air-tight container in the refrigerator for up to 10 days.  It can also be kept in freezer bags in the freezer for up to 2 months.
  • To use frozen Cranberry Apple Chutney. allow it to thaw in the refrigerator, then serve chilled or gently reheat it in a saucepan over low heat.
** Nutritional Information includes all of the Cranberry Apple Chutney. Most likely, you will have plenty left over, so please take that into account. 


Serving: 1serving | Calories: 751kcal