Pork Tenderloin with Apple Chutney

For years I avoided cooking with pork because I was mostly familiar with dried out pork chops that really did not leave me wanting more. Enter: pork tenderloin and my mind is changed! Pork tenderloin is super fast to cook and feels quite impressive for being so easy to prepare. And bonus points, pork is very affordable! This has become a staple of our routine dishes in my house, I like to serve it with green beans or roasted broccoli and rice pilaf. Delicious!

Time: 1 hour

Ingredients:

Pork Tenderloin:

• 2 pork tenderloins (2.5 to 3 lbs total)

• 1 Tbsp dried thyme

• 2 tsp salt

• 2 tsp ground black pepper

• 1-2 Tbsp olive oil

• 10 -15 slices prosciutto or coppa

Apple Chutney:

• 2 Tbsp unsalted butter

• 1 cup yellow onion, finely chopped

• 2 Tbsp grated ginger

• 1 cup freshly squeezed orange juice

• 1/2 cup apple cider vinegar

• 1 cup brown sugar

• 1 Tbsp whole mustard seeds

• 1 tsp salt

• 6-8 Granny Smith apple, peeled, cored, and diced

Instructions:

1. Preheat your oven to 450 degrees.

2. Pat your pork tenderloins dry with a paper towel and place them on a sheet pan.

3. Rub your tenderloin with olive, then evenly sprinkle them with thyme, salt, and pepper. If your tenderloin has a thin/long end, tuck it underneath to make 2 even pieces.

4. Places the prosciutto or coppa along the top of the tenderloin and secure it in place with butchers twine with a knot every few inches. (Up to this step can be prepared in advanced and stored in the refridgerator)

5. Roast the tenderloins in the oven for 20-25 minutes until the thickest part registers 145 degrees for medium. Let them cool for 15 minutes before serving.

Apple Chutney:

1. While the tenderloins are roasting in the oven, melt butter in a medium skillet set over medium heat. Add the onion and apples and cook for 8-10 minutes until the onion and apples have soften and are beginning to brown.

2. Add the rest of the ingredients and cook, stirring frequently until the apples are softened but still hold their shape and the liquid has thickened.

3. Spoon the chutney over slices of the tenderloin while still hot.