Roasted Pork Tenderloin with Apple Chutney
Juicy pork tenderloin marinated in apple cider, red wine, and apple chutney, then roasted to perfection. Served with a flavorful pan sauce and fresh thyme garnish.
Ingredients
- •2 whole pork tenderloins
- •½ cup apple cider
- •½ cup dry red wine
- •1 cup purchased apple chutney
- •2 cloves garlic
- •2 tablespoons fresh thyme leaves
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
60 min
- 2.
Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
6 min
- 3.
Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
25 min
- 4.
Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
5 min
