Pork Tenderloin with Apricot Chutney

Name: Pork Tenderloin with Apricot Chutney
Yield: Makes 4 servings
Ingredients: 1 pork tenderloin (about 1 lb.), fat-trimmed; 1 to 2 teaspoons butter or margarine; ⅓ cup quick apricot chutney; Salt and pepper

7 Ratings
8 Reviews

Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.

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Credit: James Carrier

Recipe Summary

Yield:

Makes 4 servings

Nutrition Info

Ingredients

1 pork tenderloin (about 1 lb.), fat-trimmed
1 to 2 teaspoons butter or margarine
⅓ cup quick apricot chutney
Salt and pepper

Directions

Step 1
If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string.

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Step 2
Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.
Step 3
Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 450° oven.
Step 4
Roast pork, basting often with sauce, until meat is 150° to 155° in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.
Step 5
Transfer the tenderloin to a platter. Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.

Chef's Notes

Notes: Serve with a curry-seasoned risotto or pilaf and a nippy salad of watercress or Belgian endive. For variation, use boned, skinned, and fat-trimmed chicken thighs (about 1 lb. total) instead of pork; brown the meat (about 6 minutes), then cook with the chutney and water just until the thighs are tender when pierced, 10 to 12 minutes. You may need to add another 1/4 cup water or so to keep the sauce from scorching.

Nutrition Facts

Per Serving:

235 calories; calories from fat 23%; protein 25g; fat 5.9g; saturated fat 2g; carbohydrates 21g; fiber 0.9g; sodium 79mg; cholesterol 76mg.

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gigi

12/17/2015

how did you do this recipe in the crock pot??

Tebea2

10/09/2014

This is delicious. My husband has a recipe for tenderloin that we all love but he said this was as good. Would definitely serve for company. Going to try the sauce with chicken next.

inpsctrcat

10/04/2013

This was very good. My husband loved it and said "mmmmm" after every bite! I only had about 1/3 cup of apricot jam so I broke down the Apricot Chutney recipe and it made just enough for this recipe. I will definitely make a full recipe of the Chutney - it was excellent. This would be good with chicken too.

leocadie70

04/22/2013

awesome dish!!! the entire family loves it, I make every week now.

GracesHuman

01/24/2012

Made this twice now. Had enough left over chutney from the first time to do it again. It kept well in the fridge, and with that part done it was great for a quick elevated weeknight meal.

All4EatingHlthy

12/16/2011

Using the crockpot was key.

Katie34

10/26/2011

This turned out wonderfully. I made it for a quick weeknight dinner and was amazed at how easily it came together. I made the apricot chutney the night before so everything was ready to go when I got home from work. My only issue was with the amount of smoke that came off the pan when I was browning the meat. But as long as you keep a window cracked or the kitchen fan on you'll be fine. And the meat was perfectly cooked when it came out the oven. It was moist and tender and the flavor was amazing. I realized later that I forgot to salt and pepper the tenderloin before I put it on the table. No one noticed. The chutney is so delicious you don't need any additional seasoning. This is a winner!

JeffMaxwell

09/02/2010

I quadrupled the recipe and had it for a dinner party and there was not a crumb left over. I used brown mustard seed and red wine vinegar for a little extra kick and grilled it. Absolutely delightful! Definitely worth cooking this one again.

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