Cherry Chutney with Roasted Pork Tenderloin


For the pork:
  • 2 pork Tenderloins, trimmed- about 3 lbs. total
  • Salt and Pepper for seasoning
  • 1 1/2 tsp Olive Oil
For the cherry chutney:


For the pork:
  1. Preheat oven to 425 degrees.
  2. Season pork on all sides with salt and pepper.
  3. Oil baking pan with sides.
  4. Place both tenderloins on pan. Cover with foil and roast for 25-minutes until a thermometer inserted in the center reads 160 degrees and the center is slightly pink.
  5. Once done, let rest for 10 minutes. Keep warm by using the foil to make a tent.
For the chutney:
  1. Drain cherries and reserve juice. Set cherries side.
  2. Mix syrup from cherries, vinegar and allspice in medium bowl.
  3. Heat oil in skillet over high heat, add onion and sauté 1 minute.
  4. Add cherries, cayenne and syrup mixture.
  5. Boil until thick, about 5-minutes.
  6. Season with salt.
For the assembly:
  1. Slice pork tenderloin and move to a warm platter.
  2. Top with Cherry Chutney and sprinkle with finely sliced fresh basil.
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