Imagine a dish that combines the rich, velvety texture of perfectly cooked pork tenderloin with the tantalizing sweetness of fig balsamic jam and the vibrant complexity of apple chutney. This isn't just another dinner recipe – it's a culinary journey that transforms an ordinary weeknight meal into an extraordinary dining experience. Prepare to impress your family and friends with a restaurant-quality dish that looks and tastes like it was crafted by a professional chef, but can be easily recreated in your own kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/2 cup fig balsamic jam
- 1 cup apple chutney
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat oven to 425°F (218°C). Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season the pork tenderloin generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- In a small bowl, whisk together fig balsamic jam and olive oil to create a smooth marinade. Reserve half the marinade for basting during cooking.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the tenderloin for 2-3 minutes on each side until golden brown.
- Brush the seared tenderloin with half the fig balsamic jam marinade, coating evenly.
- Transfer the skillet with the tenderloin to the preheated oven and roast for 15-18 minutes, or until internal temperature reaches 145°F (63°C).
- Baste the tenderloin with remaining marinade halfway through cooking for enhanced flavor.
- Remove from oven and let rest for 5-7 minutes to allow juices to redistribute, which keeps the meat tender and moist.
- Slice the tenderloin against the grain into medallions and top with prepared apple chutney.
- Serve immediately, garnishing with fresh herbs like thyme or rosemary if desired.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution and a more tender result.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the meat. This crucial step helps achieve that beautiful golden-brown crust that locks in flavor.
- Invest in a Meat Thermometer: Don't guess about doneness! A meat thermometer is your best friend for achieving the perfect 145°F internal temperature.
- Basting is Magical: The fig balsamic jam marinade isn't just a coating – it's a flavor enhancer. Baste generously to create a glossy, flavor-packed exterior.
- Resting Matters: Those 5-7 minutes of resting after cooking are crucial. They allow the juices to redistribute, ensuring each slice is incredibly moist and tender.
- Slice Against the Grain: When serving, always slice the tenderloin against the grain to maximize tenderness and create beautiful, easy-to-eat medallions.Pro tip: The apple chutney isn't just a topping – it's a flavor bomb that complements the rich pork perfectly. Don't skip this final touch!
Nutrition Facts
Calories: 305kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 36mg
