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Beef Tenderloin with Pomegranate Chutney

1 review
Total Time
Prep: 20 min. Bake: 40 min. + standing

By Taste Of Home Editorial Team

Recipe by Devon Delaney, Westport, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 02, 2023

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

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Test Kitchen Approved

Beef Tenderloin with Pomegranate Chutney

1 review
Prep Time 20 min
Cook Time 40 min
Yield 8 servings

Ingredients

  • 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
  • CHUTNEY:
  • 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
Text Ingredients

Directions

  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 until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-45 minutes. 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 until tender, 8-10 minutes. 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.

Nutrition 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.

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