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Pork Tenderloin with Cranberry Apple Chutney

The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. —Teresa Ralston, New Albany, Ohio
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings (1 cup chutney)


  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1 pork tenderloin (1 pound)
  • 3 tablespoons butter
  • 1/2 cup finely chopped sweet onion
  • 2 medium apples, peeled and diced
  • 1/2 cup dried cranberries
  • 3 tablespoons maple syrup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves


  • Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing.
  • Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.
Nutrition Facts
3 ounces cooked pork with 1/4 cup chutney: 350 calories, 13g fat (7g saturated fat), 86mg cholesterol, 727mg sodium, 37g carbohydrate (30g sugars, 3g fiber), 23g protein.

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