If you are looking for a tasty centerpiece for your dinner table, I urge you to try Ina Garten’s pork tenderloin recipe with apple chutney!
This Barefoot Contessa pork recipe gives you tender and succulent pork, spiced with fresh, punchy herbs and wrapped in salty & crispy Parma ham. The apple chutney is served on the side and gives you a full hit of flavor from the spicy ginger, sweet raisons and acidic orange juice and vinegar combination.
In true Ina Garten style, this dish looks amazing and is relatively easy to make. It also requires a minimal amount of ingredients and you can swap and change things if needed.
The pork tenderloin wrap is definitely the star attraction but the chutney will really surprise you. It has so much flavor and compliments the pork and salty Parma ham perfectly. This is probably our favorite Ina Garten pork tenderloin recipe.
You could swap it for any other side sauce but I highly recommend you try apple chutney Ina Garten style. Its not difficult and you wont regret it. The other great thing about the chutney is it goes so well with any other meat dish or even in meat sandwiches.
If you are worried at all about making this dish, don’t panic. I will give you a breakdown, with pictures for both the pork and chutney for any tricky bits. You can see these details below the recipe.
Recipe by Barbara HuntCourse: MainCuisine: AmericanDifficulty: Medium
Servings
6-8
servings
Prep time
20
minutes
Cooking time
1
hour
Calories
244
kcal
Indulge in Ina Garten’s Pork Tenderloin with Apple Chutney. A savory masterpiece with succulent pork and a sweet, tangy apple topping. Irresistible delight and a true dinner show stopper!
Ingredients
For The Pork:
2 pork tenderloins (roughly 3 pounds total)
3 sprigs of fresh rosemary leaves (leaves removed from the stems and chopped)
3 sprigs of fresh thyme (leaves removed from the stems and chopped)
salt and freshly ground black pepper
2 tablespoons of olive oil
10 to 12 slices good quality prosciutto
For The Apple Chutney:
6 medium-sized apples, peeled, cored, and diced into ½-inch pieces (Ideally use Granny Smith Apples)
¾ cup of soft golden raisins
1 large yellow onion peeled and diced
2 tablespoons of freshly minced ginger root
1 cup of orange juice (Ideally freshly squeezed from 4 oranges)
¾ cup of apple cider vinegar
1 cup of lightly packed light brown sugar
1 teaspoon of whole mustard seeds
¼ teaspoon of dried red pepper flakes
1½ teaspoons of salt
Directions
For The Pork:
Preheat your oven to 450 degrees Fahrenheit.
Using a sheet pan, pat the tenderloins dry with paper towels. In a small bowl, combine chopped rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper. Rub the tenderloins with 2 tablespoons of olive oil, then coat with the herb mixture. Fold any thinner “tail” of the pork underneath for even thickness. Wrap the tenderloins entirely with a single layer of prosciutto, securing them with kitchen string in several places. (See tips on how to tie the pork in the recipe notes on the page above)
Roast for 20 to 25 minutes until the thermometer reads 140 degrees for medium rare or 145 degrees for medium. Cover tightly with aluminum foil and let roasted pork tenderloin rest for 15 minutes at room temperature. Slice diagonally into thick pieces and serve warm with the Apple Chutney.
How To Make The Apple Chutney:
In a medium-sized saucepan, mix onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt. As you chop the apples to prevent browning, add them to the saucepan. Bring it to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, occasionally stirring, until most of the liquid evaporates. Stir in the raisins and serve either warm, at room temperature, or cold.
What Is Pork Tenderloin And How To Cook It?
If you have not cooked with pork tenderloin before it’s important to understand what kind of pork cut it is and how to cook it well.
Pork tenderloin is considered to be one of the leanest cuts of pork. The tenderloin comes from the muscle that runs along the backbone of the pig. Its basically the pork equivalent to beef tenderloin, which is where the famous beef fillet comes from.
It is quite an expensive cut, so it’s important that you know how to cook it well.
Due to its leanness, this particular cut contains minimal fat. However, the downside of leaner cuts is their tendency to become dry if not cooked properly.
Top Tips For Mastering Ina Garten’s Pork Tenderloin
Since I love Ina Garten’s recipes and her cookbooks, I have made many of her recipes several times now. I have made Ina’s pork tenderloin recipe at least 5 times.
This is why I am sharing my tips to make the cooking process easier and more successful:
Generously rub the pork tenderloin with seasonings and herbs. You want to add as much flavor as possible to the pork, so be generous and use your hands to rub the spices and seasonings in.
Time the cooking of the pork. The last thing you want is an overcooked pork tenderloin. Ensure precise cooking by always setting a timer to match the exact duration specified in the recipe. You could also use a temperature probe – place the probe in the thickest part of the meat and cook until the internal temperature is 170f.
Rest the cooked pork. A big misconception is that only beef and steaks should be rested, but this isn’t true. Resting the pork after it’s been cooked helps the juices spread evenly, making the meat tastier and juicier.
Make your own apple chutney. It’s very tempting to simply buy a premade jar of apple chutney, but it simply won’t taste as good as Ina Garten’s apple chutney. The homemade apple chutney comes out delicious and pairs very well with the succulent tenderloin.
How To Wrap And Tie Kitchen Twine Around Pork Loin Ready For Roasting
First, lay out a piece of parchment paper and lay the Parma ham on top with each piece overlapping slightly. Place the pork tenderloin on top.
Second, wrap the Parma ham around the pork loin. You can do this by either folding the individual ham pieces over the loin, or you can use the parchment paper to guide all of the ham over at once. It is important to wrap the loin well. Apart from giving a salty, crispy crust, the Parma ham helps seal in the juices from the pork loin.
Third and final, tie twine around the loin. This prevents everything opening up and the juices running off during the cooking process. You can do this by cutting individual pieces of twine and laying them under the rolled loin with even spacing (as in the picture below). You then simply tie each piece of twine tightly, as you would a shoelace.
Alternatively, you could run one long line of twine and wrap it around the loin from one end to the other. I find this second method more difficult, especially tying it off at the end.
Once its wrapped, you are ready to bake. Be careful not to overcook the loin. It is a lean cut of meat and can easily go dry. For added confidence I recommend using a temperature probe in the thickest part of the meat like you can see in the picture below.
How To Make Ina Garten’s Apple Chutney
Ina Garten’s apple chutney recipe is super easy to make and goes perfectly with any meat or in fresh sandwiches.
The great thing is it is all done in one large pot and you can leave it to simmer away while you are waiting for your roast.
One thing to note, the fresh ginger really adds some spice to the chutney. You might want to reduce the amount of ginger for any sensitive tastes.
First, add all of the chutney ingredients (other than the apple) to a hot pan and bring to the boil. It will be quite watery at this stage.
Next, add in the peeled, chopped apple.
All you need now, is time. Stir occasionally and taste for seasoning. The chutney will thicken as the juices are cooked away and the ingredients break down. You will be left with a thick, chunky chutney.
Best Sides To Serve Barefoot Contessa’s Roasted Pork Tenderloin With Apple Chutney
Pairing the pork with the right sides can be just as important as cooking the tenderloin.
Here are my favorite sides to pair Ina Garten pork tenderloin centerpiece:
Mashed Potatoes:
Creamy mashed potatoes complement the tenderloin and provide a hearty base.
Roasted Vegetables:
Seasonal roasted vegetables, such as carrots, broccoli, and sweet potatoes, add color and flavor.
Butter & Garlic Green Beans:
Lightly sautéed green beans with garlic and almonds offer a vibrant and crunchy side.
Pairing beautifully with the pork, the velvety richness of the spinach gratin elevates the overall comfort and indulgence of the meal
Herb-Roasted Potatoes:
Roasted potatoes seasoned with herbs provide a flavorful and satisfying side dish.
Pork Tenderloin Recipe Questions & Answers:
1. What Is The Difference Between Pork Tenderloin and Pork Loin?
Pork tenderloin is leaner and smaller, while pork loin is larger and contains more fat, offering distinct textures and flavors. Pork loin is often much cheaper than tenderloin and easier to cook too.
2.How Do I Store Leftover Cooked Pork Tenderloin?
Storing the leftovers is easy; simply allow the pork to cool, transfer the leftovers to a large air-tight container, and refrigerate. Leftovers should be consumed within 3 days.
3. How Do I Reheat Leftover Pork Tenderloin?
One of the best ways to reheat a pork tenderloin is to warm it in the oven. Preheat your oven to 400F, and place the leftover loin on a sheet pan. Take it out of the oven after about 15 minutes.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
