Beef Tenderloin with Pomegranate Chutney Recipe
Beef Tenderloin with Pomegranate Chutney Recipe photo by Taste of Home
Next Recipe

Beef Tenderloin with Pomegranate Chutney Recipe

Be the first to add a review
Publisher Photo
When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. —Devon Delaney, Westport, Connecticut
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES: 8 servings


  • 2 tablespoons minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 beef tenderloin roast (3 pounds)
  • 2 tablespoons Dijon mustard
  • 1 pomegranate
  • 2 tablespoons olive oil
  • 1 medium tart apple, peeled and chopped
  • 4 shallots, coarsely chopped
  • 2 tablespoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 cup sugar
  • 1/4 cup brandy
  • 1/4 cup cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper

Nutritional Facts

5 ounces cooked meat with 1/4 cup chutney: 381 calories, 14g fat (4g saturated fat), 74mg cholesterol, 395mg sodium, 21g carbohydrate (15g sugars, 2g fiber), 37g protein.


  1. Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
  2. Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir 8-10 minutes or until tender. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast. Yield: 8 servings.
Originally published as Beef Tenderloin with Pomegranate Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Beef Tenderloin with Pomegranate Chutney

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image