Making a beautiful 5-star meal doesn't have to be as complicated as you might think...
Straight out of the WOT test kitchen is this recipe for our Stuffed Pork Tenderloin Served With Apple Chutney. This savory and flavorful meal looks (and tastes) like something that would come from an experienced chef, but it is not hard to make — Basically, you will definitely impress with this dish!
The tender pork combined with the sweet apple chutney is a perfect flavor combination. In case you aren’t familiar with it, chutney is a combination of delicious fruits (or sometimes vegetables), and spices that is then cooked down into a sauce that is savory, spicy and sweet all at the same time. For our apple chutney, we used apples and oranges as the fruit and then combined that with the spicy flavor of ginger, apple cider vinegar, and some sweet onion.
Pro tip: Prepare your pork the day before you make this recipe to save time when cooking. You can also prepare everything at once, but just make sure you have enough time allotted if you do it that way.
Stuffed Pork Tenderloin Served With Apple Chutney
- 1 pork tenderloin pack there will be two tenderloins in the pack
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, finely chopped
- 1 tsp dried thyme
- salt and pepper
- 3 tbsp butter
- 1 sweet onion finely diced
- 2 inches ginger, peeled and finely chopped
- 5 granny smith apples, cored and chopped into small pieces
- 1 navel orange (zest and juiced)
- 3/4 cup apple cider vinegar
- pinch of sea salt
- Ideally the day before or the morning you are planning on cooking. If you do not have time, this can all be done at the time you are planning on cooking.
- Rinse and dry the pork tenderloins. Generously, season with salt and pepper.
- In a small bowl, combine the olive oil, garlic, and thyme.
- Lay one piece of tenderloin on a board and using a spoon drizzle the oil, garlic and thyme mixture trying to keep the mixture in the center of the piece of meat.
- Top the bottom tenderloin with the other tenderloin, trying to keep the garlic inside the two pieces. Using butcher twine, tightly tie the two pieces of meat together. Place in a dish and drizzle the remaining olive oil and garlic mixture over the meat and place in the refrigerator 8hours or overnight.
- Preheat oven to 375 degrees farenheight
- In an oven-proof skillet and over medium-high heat, brown tenderloin on all sides.
- Place in oven and cook for approximately 25 minutes or until meat thermometer reads 145 degrees F.
- Remove tenderloin from oven, cover with parchment paper and let rest 5 minutes.
- Slice the tenderloin into desired size slices and service with apple chutney.
- In a skillet over medium low heat, melt the butter and add the onion. Cook the onion until translucent, about five 5 minutes. Add the ginger and cook for another 5 minutes.
- Add the chopped apples, the zest and juice from the orange a pinch of salt and cider vinegar. Cover and cook on low until the apples are very tender about 50 minutes.
- You can serve warm or room temperature. Can also be made a week in advance and stored in the refrigerator.
Making this recipe? Be sure and share it with us on Instagram!
All photos by Lorianne DiVita