Pork Tenderloin with Apple Chutney

Ingredients

• about 680 g Pork Tenderloin
• 2 Apples
• 0.25 Red Onion
• 0.25 cup Apple Cider Vinegar
• 2 tbsp Brown Sugar
• 1 tbsp Dijon Mustard
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Pat the about 680 g Pork Tenderloin dry with paper towels. Season it evenly on all sides with the 0.5 tsp Salt and 0.25 tsp Black Pepper.
3. 3Heat the 2 tbsp Olive Oil in an oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned pork tenderloin in the hot skillet and sear it for 2-3 minutes per side, turning with tongs, until all sides are well browned.
4. 4Transfer the skillet with the seared pork tenderloin to the preheated oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers an internal temperature of 63°C.
5. 5While the pork is roasting, prepare the apple chutney. Dice the 2 Apples and the 0.25 Red Onion into 0.635 cm pieces. In a medium saucepan, combine the diced 2 Apples, diced 0.25 Red Onion, 0.25 cup Apple Cider Vinegar, 2 tbsp Brown Sugar, and 1 tbsp Dijon Mustard.
6. 6Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until the apples are tender and the chutney has thickened to a jam-like consistency.
7. 7Remove the pork from the oven and transfer it to a cutting board. Let the pork tenderloin rest for 5 minutes to allow the juices to redistribute, ensuring it remains tender. Slice the pork tenderloin into 1.27 cm thick medallions and serve immediately, topped with the warm apple chutney.

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