We love Pork Tenderloins in our house, and this recipe was super easy to make on a weeknight for dinner. And shhh, I didn’t even wrap the tenderloins with kitchen string, I just wrapped the prosciutto around it as tight as I could and threw it in the oven!
I cooked the tenderloins for 25 minutes but wish I had done them for 20, since I like to make sure our pork stays super juicy! I halved the apple chutney recipe, because there is no way I needed 5 whole cups of it. The pork doesn’t need the chutney, and the chutney doesn’t need the pork. These can be treated as 2 totally different recipes, even though they pair together so well.
Herbed Pork Tenderloin with Apple Chutney
serves 6 to 8
adapted from Make It Ahead
- 2 pork tenderloins (2 1/2 to 3 pounds total)
- 1 tbsp minced fresh rosemary
- 1 tbsp chopped fresh thyme
- kosher salt and fresh cracked pepper
- olive oil
- 10 to 12 slices prosciutto
For the Apple Chutney:
makes about 2 1/2 cups
- 1/2 cup chopped yellow onion
- 1 tbsp minced or grated fresh ginger
- 1/2 cup orange juice
- 1/3 cup apple cider vinegar
- 1/2 cup brown sugar, packed
- 1/2 tsp whole mustard seeds
- pinch red pepper flakes
- 1 tsp salt
- 3 granny smith apples, peeled, cored, and 1/2 inch diced
- 1/3 cup raisins
For The Pork Tenderloins:
Preheat the oven to 450 degrees F.
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tbsp salt and 1 tsp pepper in a small bowl. Rub the tenderloins all over with 2 tbsp of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the ternderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
Roast for 20 to 25 minutes, 20 if you like your pork a little more rare, 25 if you like it well done. Cover the tenderloins with foil and allow to rest at room temperature for 15 minutes. Slice Diagonally in thick slices and serve warm with Apple Chutney.
For the Apple Chutney:
Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 imnutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.