This pork tenderloin with rhubarb chutney is an elegant and easy meal. The delicious sweet-savory flavors of the chutney pair perfectly with tender pork for a quick main, perfect any night.
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Pork is one of those meats that I sometimes struggle with how best to cook it. Not bacon or more slow-cooking cuts, like shoulder or belly – I have plenty of ideas with those.
But the leaner cuts I can lack inspiration. I tend to worry about whether it will become too dry or have enough flavor, I think. Pork tenderloin, though, is an exception.
What is pork tenderloin?
Pork tenderloin is a long, thin and tender cut of pork coming from the spine area, also known as pork fillet. It’s the most tender part of the animal and has a great balance of being lean yet juicy. It works particularly well roasted or grilled and cooks quickly. Being a mild flavor, it can take on a broad range of seasonings and sauces.
Here the pork itself gets a simple spice rub paired with a sweet-tart rhubarb chutney. You can make the chutney ahead of time, but it’s pretty quick to make so also works to make it as the pork roasts.
Are pork tenderloin and pork loin the same?
No, pork tenderloin is much thinner than pork loin and comes from a different part of the animal. While both are relatively lean cuts, tenderloin tends to be juicier and more tender.
Since pork loin is quite wide, it can be cut in to steaks/chops, while pork tenderloin is more served as medallions.
Why do you trim the pork before cooking?
As with many cuts of meat, you often find some fat or sinew on the outside of pork tenderloin. It’s important to trim this away as it can seize up and become tough when you cook the meat. All you need to do is get a sharp knife and carefully slide it under the silvery sinew as you pull it back.
How do you know when the pork is done?
The only true way to know when meat is done is by checking the internal temperature. It’s recommended that pork is cooked to be above 145F to be safe, which would be medium rare. For this I’d suggest more around 155F, closer to medium but with a slight blush.
What sides work with this dish?
The rhubarb chutney has plenty of flavor so simpler sides are best. Here I served it with colcannon and roasted broccoli, which paired really well, but other green vegetables, Yorkshire pudding or hasselback sweet potatoes would also be great.
This pork tenderloin with rhubarb chutney is an easy meal that feels like something much more complicated than it is. Tender, juicy pork with a delicious, flavorful sauce, and all quick to make. It’s definitely one to enjoy soon!
Try these other easy meaty meals:
- Steak foil packets
- Grilled chicken gyros with tzatziki
- Beef bulgogi
- Plus get more mains recipes in the archives.
Pork tenderloin with rhubarb chutney
- 1 lb pork tenderloin 450g, 1 tenderloin, a little more eg 1.5 lb is fine
- 1 recipe rhubarb chutney
- 1 tbsp vegetable oil
- ½ tsp cinnamon
- ½ tsp cumin
- ¼ tsp pepper or more/less to taste
- ¼ tsp salt or more/less to taste
- Preheat oven to 400F/200C.
- Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
- Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it all over evenly.
- Warm the oil in the skillet and sear the pork on all sides, including small ends.
- Transfer the skillet to the oven and roast for around 25 minutes, adding 2 tbsp of rhubarb chutney over the pork for the last 5-10 minutes, until pork has internal temp 155F (68C).
- Leave to rest around 5 minutes before serving sliced with remaining rhubarb chutney.
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I first shared the recipe for pork tenderloin with rhubarb chutney on Sunday Supper Movement, where I am a contributor.