Pork Tenderloin with Apple Chutney

Ingredients

• 1.5 lbs Pork tenderloin
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 medium Apples (Granny Smith)
• 1/2 medium Red onion
• 1/4 cup Apple cider vinegar
• 2 tablespoons Brown sugar
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ginger

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a small bowl, combine the 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix them together until well combined.
3. 3Rub this olive oil and spice mixture all over the 1.5 lbs of pork tenderloin, ensuring it is evenly coated.
4. 4Place the seasoned pork tenderloin in a baking dish. Roast in the preheated oven for 25-30 minutes. The pork is cooked through when its internal temperature reaches 145°F (63°C) on a meat thermometer.
5. 5While the pork is roasting, prepare the apple chutney. Peel, core, and dice the 2 medium apples into 1/2-inch pieces. Finely dice the 1/2 medium red onion.
6. 6In a medium saucepan, combine the diced apples, diced red onion, 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of ginger.
7. 7Place the saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the apples are tender and the chutney has thickened to your desired consistency.
8. 8Once the pork tenderloin is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing. This resting period helps the juices redistribute, making the pork more tender.
9. 9Slice the rested pork tenderloin into medallions and serve immediately with the prepared apple chutney.

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