Roasted Pork Tenderloin With Apple Chutney

1. 1

   Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.

2. 2

   Marinate 1 hour at room temperature or chill for up to 3 hours.

3. 3

   Preheat oven to 375.

4. 4

   Heat oil in oven-proof skillet over medium-high heat.

5. 5

   Add pork to skillet and brown on all sides, about 6 minutes total.

6. 6

   Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.

7. 7

   Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.