Maple Glazed Pork Tenderloin with Apple Chutney

Name: Maple Glazed Pork Tenderloin with Apple Chutney
Cook time: 25 min
Yield: 4 servings
Ingredients: 680 g pork tenderloin trimmed; 7 g kosher salt; 2 g black pepper freshly ground; 30 g Dijon mustard; 60 ml maple syrup; 6 g garlic minced; 15 ml neutral oil; 300 g apple peeled, cored, and diced; 80 g yellow onion finely diced; 30 ml apple cider vinegar; 60 ml water; 2 g fresh thyme leaves leaves stripped from stems; 1 g ground cinnamon

Pork tenderloin is seared briefly, roasted with a maple-Dijon glaze, then sliced and served with a quick stovetop apple chutney made from diced apples, onion, vinegar, and warm spices. The dish is finished with pan juices spooned over the meat and a bright fruit condiment for contrast.

By Julienne

Maple Glazed Pork Tenderloin with Apple Chutney

Cook time: 25 minutes

Servings: 4

Ingredients

680 g pork tenderloin trimmed
7 g kosher salt
2 g black pepper freshly ground
30 g Dijon mustard
60 ml maple syrup
6 g garlic minced
15 ml neutral oil
300 g apple peeled, cored, and diced
80 g yellow onion finely diced
30 ml apple cider vinegar
60 ml water
2 g fresh thyme leaves leaves stripped from stems
1 g ground cinnamon

Instructions

Heat the oven to 220°C. Pat the pork dry, then season all sides with the salt and pepper. The pork is dry and evenly seasoned.
Whisk the Dijon mustard, maple syrup, and garlic in a small bowl. Reserve 15 ml of the glaze for finishing if desired. The glaze is smooth and combined.
Heat the oil in the oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned on the outside, using 15 ml of the maple glaze during the last minute to coat the surface. The pork is browned all over and lightly lacquered.
Transfer the skillet to the oven and roast for 10 to 14 minutes, brushing with another 15 ml of glaze halfway through, until the thickest part of the pork reaches 63°C. The pork reaches 63°C in the center.
Move the pork to a cutting board and rest for 5 to 10 minutes. While it rests, make the chutney. The pork is resting and the juices are settling.
Put the apple, onion, vinegar, water, thyme, and cinnamon in the small saucepan. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the apple is soft and the mixture is thick and spoonable. The chutney has reduced and the apple pieces are tender but still visible.
Slice the pork across the grain, then serve with the chutney spooned over or alongside. Use the reserved 15 ml glaze to brush over the sliced meat if you want a shinier finish. The pork is juicy when sliced and the chutney sits thickly on top.