Glazed Pork Tenderloin with Apple Chutney

Name: Glazed Pork Tenderloin with Apple Chutney
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound pork tenderloin; 2 tablespoon olive oil (for potatoes); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon maple syrup; 1 tablespoon Dijon mustard; 1 sweet potato (peeled and cubed); 0.5 apple (medium, peeled and finely diced); 0.25 red onion (medium, finely diced); 1 tablespoon apple cider vinegar; 1 teaspoon brown sugar; 0.25 teaspoon ground cinnamon; 4 ounce fresh baby spinach; 0.5 teaspoon garlic powder (for potatoes)

Succulent pork tenderloin roasted to perfection with a sweet and savory glaze, served alongside homemade spiced apple chutney and tender roasted sweet potatoes with sautéed spinach.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $4.82/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound pork tenderloin
2 tablespoon olive oil (for potatoes)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon maple syrup
1 tablespoon Dijon mustard
1 sweet potato (peeled and cubed)
0.5 apple (medium, peeled and finely diced)
0.25 red onion (medium, finely diced)
1 tablespoon apple cider vinegar
1 teaspoon brown sugar
0.25 teaspoon ground cinnamon
4 ounce fresh baby spinach
0.5 teaspoon garlic powder (for potatoes)

Instructions

Preheat oven to 400°F (200°C). In a bowl, toss the cubed sweet potato with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
Prepare the apple chutney: In a small saucepan, combine finely diced apple, finely diced red onion, apple cider vinegar, brown sugar, and ground cinnamon. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the apple is soft and the mixture has thickened. Set aside.
Pat the pork tenderloin dry. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on all sides until browned.
In a small bowl, whisk together maple syrup and Dijon mustard. Brush half of this glaze over the seared pork. Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C), brushing with the remaining glaze halfway through cooking. Let the pork rest for 5-10 minutes before slicing.
While the pork rests, heat a separate small skillet over medium heat. Add fresh baby spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper.
Slice the pork tenderloin into thick medallions. Serve with the warm apple chutney, roasted sweet potatoes, and sautéed spinach.

Notes

Pork is best when cooked to medium-rare for optimal juiciness. Ensure it rests adequately after cooking to retain moisture.

Nutrition (per serving)

Calories: 710
Protein: 52.3 g
Carbohydrates: 70.1 g
Fat: 25.5 g
Fiber: 10.2 g
Sodium: 950 mg
Saturated Fat: 6.8 g
Sugar: 35.8 g
Cholesterol: 150 mg