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Herbed Pork Tenderloins with Apple Chutney

SERVINGS
6 to 8
RATE THIS RECIPE
(269)
Herbed Pork Tenderloins with Apple Chutney
Quentin Bacon / Clarkson Potter
SERVINGS
6 to 8
RATE THIS RECIPE
(269)

Ingredients

Apple Chutney
  • 1 cup chopped yellow onion
  • 2 tablespoons minced or grated fresh ginger (see note)
  • 1 cup freshly squeezed orange juice (4 oranges)
  • 3/4 cup apple cider vinegar
  • 1 cup light brown sugar, lightly packed
  • 1 teaspoon whole mustard seeds
  • 1/4 teaspoon crushed red pepper flakes
  • teaspoons kosher salt
  • 6 Granny Smith apples, peeled, cored, and 1/2-inch-diced
  • 3/4 cup raisins
  • Pork Tenderloins
  • 2 pork tenderloins (2½ to 3 pounds total)
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 10-12 slices prosciutto
  • Chef notes

    Cooking pork tenderloins for the first time was a revelation to me because I didn't grow up eating pork. I prep them—seasoning them with rosemary and thyme and wrapping them with prosciutto—and then roast them just before dinner. I love to serve these with homemade apple chutney. Of course, you can serve Herbed Pork Tenderloins with store-bought chutney but homemade apple chutney with fresh ginger and raisins is easy to make and delicious!

    Notes: For the Pork Tenderloins, the pork can be cooked medium rare because there is no longer a concern about trichinosis. Overcooked pork will be dry and flavorless. For the Apple Chutney, to mince ginger, I peel it, dice it, and process it in a mini food processor.

    MAKE IT AHEAD TIPS: For the Apple Chutney, store covered in the refrigerator for up to 2 weeks. For the Pork Tenderloins, assemble the pork completely, wrap tightly, and refrigerate for up to 24 hours. Roast before serving.

    Preparation

    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 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

    For the Pork Tenderloins:

    Preheat the oven to 450 degrees.

    Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.

    Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.