Pork Tenderloin with Cherry Chutney

  • 75 minutes
  • 21 ingredients
  • 2 steps


  • 16 oz bag frozen cherries, fully thawed and juice drained
  • 1 medium white onion, chopped
  • 1 medium green pepper, finely chopped
  • 1 medium red pepper, finely chopped
  • 1 TB fresh ginger, minced or grated
  • 1/2 cup brown sugar
  • 1/4 cup balsamic vinegar
  • zest of 1 orange
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • Red pepper flakes, pinch
  • Pork Tenderloin (1-1.5 pounds), trimmed with silverskin removed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon minced garlic
  • 1 teaspoon ground thyme
  • 1 TB vegetable oil
  • Fresh thyme for garnish if desired


  1. Cherry Chutney: Combine thawed cherries, onion, pepper, ginger, brown sugar, vinegar, orange zest, salt, cardamon, allspice and red pepper flakes in a medium size saucepan. Bring to a boil and stir for 2-3 minutes on high heat. Lower heat and let simmer for at least 45 minutes stirring every 5-10 minutes. Remove from heat and spoon over pork tenderloin once tenderloin is finished.
  2. Pork Tenderloin: Preheat oven to 425. Prepare spice rub by combining salt, cumin, oregano, ground coriander, thyme and fresh garlic. Set aside. Prepare pork tenderloin by removing silverskin and then apply rub to tenderloin. Using a large saute pan, warm 1 TB veg oil over medium - high heat. Once pan is hot, sear pork tenderloin on all sides until a nice brown coating appears. Remove from saute pan and place on baking sheet. Place in the oven for 15-20 minutes or until pork reaches an internal temperature of 145. Once removed from the oven, allow to rest for 5-10 minutes before serving.
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