Seared Pork Tenderloin with Fry Pan Quick Fruit Chu

Name: Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded; Coarse salt and cracked black pepper; 1 small onion, thinly sliced; 1/2 cup cider; 1/2 cup cider vinegar; 2 teaspoons sugar; 1/4 teaspoon hot pepper flakes; 1 cinnamon stick; 1/2 cup frozen cranberries; 1/2 cup dried apricots; 1/2 cup dried prunes; 1 large apple, thinly sliced; 2 cups chopped rainbow chard leaves and stems; 1 tablespoon finely grated orange zest

Servings: persons

1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded
Coarse salt and cracked black pepper
1 small onion, thinly sliced
1/2 cup cider
1/2 cup cider vinegar
2 teaspoons sugar
1/4 teaspoon hot pepper flakes
1 cinnamon stick
1/2 cup frozen cranberries
1/2 cup dried apricots
1/2 cup dried prunes
1 large apple, thinly sliced
2 cups chopped rainbow chard leaves and stems
1 tablespoon finely grated orange zest

1
Preheat oven to 250 degrees F. Season pork with salt and pepper on both sides.
2
Heat a non-stick pan over medium heat.
3
Add the pork and cook, turning once, until golden brown and cooked through, about 2 to 3 minutes per side.
4
Remove to an oven proof platter.
5
Hold warm in oven while you prepare sauce.
6
Add onions to pork pan and cook, stirring often until slightly softened, about 3 to 4 minutes.
7
Increase heat to high, add cider, cider vinegar, sugar, chili flakes, and cinnamon stick.
8
Bring to a boil.
9
Add apricots and prunes.
10
Reduce to a simmer.
11
Add cranberries, apples, and swiss chard and cook until sauce is slightly thickened and chard and apples are tender, about 3 to 5 minutes.
12
Add orange zest and cook 1 minute more.
13
Divide pork among serving plates, pour chutney over pork slices.
14
Serve immediately.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded, Coarse salt and cracked black pepper, 1 small onion, thinly sliced, 1/2 cup cider, and more.

Yes, Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions