Roasted Pork Tenderloin with Apple-Ginger Chutney

  • Author: Autumn Rose Reo of


Fall in love with this easy fall recipe


  • 1 (2- 2 ½ lb) pork tenderloins
  • 1 tablespoon fresh rosemary leaves, minced
  • 1 tablespoon fresh thyme leaves, chopped
  • salt and pepper
  • 2 tablespoons olive oil
  • For the chutney
  • 2 slices bacon, sliced
  • 3 medium apples, peeled, cored and thinly sliced (prefer gala)
  • 1 medium yellow onion, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon honey or maple syrup
  • 1/4 cup apple cider vinegar
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Mix herbs and seasonings together to create a rub and cover the tenderloin.
  3. Heat oil in large skillet over medium heat and add pork to brown. Just about 5-7 minutes.
  4. Now transfer to a roasting pan and place in oven for 45 minutes or until 155 degrees.
  5. In reserved skillet, add bacon and cook to crisp. Now add onions and apples until sautéed.
  6. Add ginger and cinnamon. Increase heat and add apple cider, brown sugar and honey then bring to a simmer. Stir in apples and salt and pepper. Cook for five minutes covered. Remove lid and allow for liquid to evaporate and apples are soft.
  7. Serve over sliced pork.