Herb-Crusted Pork Tenderloin with Apple Chutney

Name: Herb-Crusted Pork Tenderloin with Apple Chutney
Cook time: 25 min
Yield: 4 servings
Ingredients: 10 ml olive oil; 3 g fine salt; 1 g black pepper freshly ground; 1 g dried rosemary crushed; 680 g pork tenderloin trimmed of silver skin; 20 g Dijon mustard; 20 ml olive oil; 7 g fine salt; 1 g black pepper freshly ground; 3 g garlic powder; 2 g dried thyme; 2 g smoked paprika; 1 g dried rosemary crushed; 600 g russet potatoes cut into 2.5 cm wedges; 15 g unsalted butter; 150 g yellow onion finely chopped; 300 g apple peeled, cored, and diced; 20 g light brown sugar; 30 ml apple cider vinegar; 120 ml water; 8 g fresh parsley chopped

A pork tenderloin is brushed with mustard, coated in herbs and spices, then roasted until just juicy. A quick apple-onion chutney cooks on the stovetop while potatoes roast alongside, giving the plate a sweet-tart sauce and a substantial side in the same meal.

By Julienne

Herb-Crusted Pork Tenderloin with Apple Chutney

Cook time: 25 minutes

Servings: 4

Ingredients

10 ml olive oil
3 g fine salt
1 g black pepper freshly ground
1 g dried rosemary crushed
680 g pork tenderloin trimmed of silver skin
20 g Dijon mustard
20 ml olive oil
7 g fine salt
1 g black pepper freshly ground
3 g garlic powder
2 g dried thyme
2 g smoked paprika
1 g dried rosemary crushed
600 g russet potatoes cut into 2.5 cm wedges
15 g unsalted butter
150 g yellow onion finely chopped
300 g apple peeled, cored, and diced
20 g light brown sugar
30 ml apple cider vinegar
120 ml water
8 g fresh parsley chopped

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with foil. Toss the potato wedges with 10 ml olive oil, 3 g salt, 1 g black pepper, and half the dried rosemary, then spread them on the baking sheet. Potatoes are coated and arranged in a single layer.
Pat the pork dry. Stir the Dijon mustard with the remaining olive oil, remaining salt, remaining black pepper, garlic powder, thyme, smoked paprika, and remaining rosemary. Rub this over the pork tenderloin. The pork is evenly coated with a thin herb-mustard layer.
Put the pork on the baking sheet beside the potatoes. Roast for 18 to 22 minutes, turning the potatoes once halfway through and checking the pork after 18 minutes. The potatoes are browned at the edges and the pork is nearly at temperature.
While the pork roasts, melt the butter in a small saucepan over medium heat. Add the onion and cook for 4 minutes, stirring, until softened. Add the apple, brown sugar, apple cider vinegar, and water. Simmer for 8 to 10 minutes, stirring occasionally, until the apple is tender and the chutney is thick and spoonable. The chutney is glossy with soft apple pieces and little free liquid.
Remove the pork when the thickest part reaches 63°C. Transfer it to a board and rest for 8 minutes. If needed, return the potatoes to the oven for 5 more minutes while the pork rests. The pork has rested and the internal temperature rises slightly while standing.
Slice the pork, mound the potatoes alongside, spoon the apple chutney over or beside the pork, and finish with parsley. The pork slices are juicy, the potatoes are crisp-edged, and the chutney is warm on the plate.