Roasted Pork Tenderloin with Apple Chutney

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This roasted pork tenderloin with apple chutney is a sophisticated yet simple dish that balances savoury depth with a gentle autumnal sweetness. The pork is marinated in a blend of dry red wine, apple cider, and aromatic thyme, ensuring the lean meat remains succulent and flavourful throughout the roasting process. It is a wonderful alternative to a traditional roast, offering a lighter profile that does not compromise on satisfaction or fragrance.

As a diabetes-friendly recipe, this dish focuses on high-quality protein and uses a controlled amount of shop-bought chutney to provide a rich glaze without excessive sugar. It is an excellent choice for a healthy mid-week supper or a relaxed weekend lunch. Serve the sliced medallions alongside steamed seasonal greens or roasted root vegetables for a complete, nutritious meal that the whole family will enjoy.

Ingredients for Roasted Pork Tenderloin with Apple Chutney

2 1- to 575g trimmed pork tenderloins
120ml apple cider
120ml de vinho tinto seco
240ml purchased apple chutney
2 dentes de alho, picados
2 tablespoons fresh thyme leaves plus sprigs for garnish
2 colheres de sopa de azeite de oliva

How to make Roasted Pork Tenderloin with Apple Chutney

Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.

Preheat oven to 191°C. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.

Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 63°C, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.

Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.