Roast Pork Tenderloin with Vanilla Apple Chutney
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy roasted pork tenderloin served with a vanilla bean and apple chutney that balances tart, sweet, and earthy notes. The quick glaze adds elegance without complexity, making this suitable for both weeknight dinners and holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lb. pork tenderloin (trimmed of large pieces of fat)
- kosher salt (to taste)
- black pepper (to taste)
- 1 tablespoon canola oil (or other neutral tasting oil)
- 1 small shallot (finely diced)
- 2 tablespoons butter
- 2 granny smith apples (peeled, cored, and diced)
- 1/4 cup apple cider vinegar
- 1/4 cup apple cider (or apple juice)
- 1/2 vanilla bean (halved and pulp scraped from the inside with the blunt edge of a knife (see notes))
- 1 tablespoon brown sugar
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 416mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1058mg
- Calcium
- 36mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 416MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.