Pork Tenderloin with Cranberry Apple Chutney
Juicy pork tenderloin is topped with a tart, yet sweet, Cranberry Apple Chutney.
- 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
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
** Nutritional Information includes all of the Cranberry Apple Chutney. Most likely, you will have plenty left over, so please take that into account.
- 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.
Serving: 1serving | Calories: 751kcal