Description
This recipe provides instructions for perfectly cooked pork tenderloin paired with a sweet and tangy homemade rhubarb chutney.
Ingredients
Scale
- 1.5 lb pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 cup chopped rhubarb, fresh or frozen
- 0.5 cup granulated sugar
- 0.25 cup apple cider vinegar
- 1 small shallot, minced
- 1 teaspoon grated fresh ginger
- Pinch of red pepper flakes
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Season the pork tenderloin evenly with salt, pepper, and thyme.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the pork on all sides until golden brown, about 2 minutes per side.
- Transfer the skillet to the preheated oven. Roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145 degrees Fahrenheit.
- Remove the pork from the oven and let it rest on a cutting board for 10 minutes before slicing.
- While the pork rests, make the chutney: Combine rhubarb, sugar, vinegar, shallot, ginger, and red pepper flakes in a small saucepan.
- Bring the mixture to a boil over medium heat, then reduce heat to low.
- Simmer, stirring occasionally, for 15 to 20 minutes, until the rhubarb breaks down and the mixture thickens to a jam-like consistency.
- Remove the chutney from the heat and let it cool slightly.
- Slice the rested pork tenderloin and serve immediately with a generous spoonful of the rhubarb chutney.
Notes
- For best results, use a meat thermometer to check the pork’s internal temperature; do not overcook the lean meat.
- The chutney flavor deepens as it cools; you can make it a day ahead and store it in the refrigerator.
- Slicing the pork against the grain ensures maximum tenderness.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Sear and Roast
- Cuisine: American
Nutrition
- Serving Size: 4 oz pork with 2 tbsp chutney
- Calories: 350
- Sugar: 18
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 38
- Cholesterol: 105