Looking for a dinner recipe that’s both impressive and surprisingly easy to prepare? This Grilled Pork Tenderloin with Apple Chutney is my go-to choice when I want to serve something special without spending hours in the kitchen. The combination of juicy, perfectly grilled pork and sweet-tangy apple chutney creates a restaurant-worthy dish that’s actually quite simple to make at home.
Ingredients
For the Pork Tenderloin:
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Apple Chutney:
- 3 Granny Smith apples, peeled and diced
- 1 small red onion, finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon cinnamon
- Pinch of red pepper flakes
Instructions
- Remove the pork from the refrigerator 30 minutes before cooking to ensure even grilling.
- Mix olive oil, garlic, rosemary, salt, and pepper in a small bowl. Rub this mixture all over the pork tenderloins.
- Preheat your grill to medium-high heat (around 400°F).
- While the grill heats up, start the chutney. Combine all chutney ingredients in a medium saucepan over medium heat.
- Bring the chutney mixture to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally, until apples are tender and liquid has reduced.
- Grill the pork for 12-15 minutes total, rotating every 3-4 minutes to ensure even cooking. The internal temperature should reach 145°F for medium-rare.
- Transfer the pork to a cutting board and let it rest for 5-10 minutes before slicing.
- Serve the sliced pork with warm apple chutney on top.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8 people
Recipe Notes
For the perfect pork tenderloin:
- Don’t skip the resting time before cooking – it helps ensure even cooking throughout.
- Use a meat thermometer for accuracy – overcooked pork can become dry quickly.
- If you can’t find Granny Smith apples, any tart apple variety will work for the chutney.
- The chutney can be made up to 3 days ahead and stored in the refrigerator.
- For extra flavor, try brining the pork for 4 hours before cooking.
- If cooking indoors, you can use a grill pan or cast-iron skillet on high heat.
The leftover chutney pairs wonderfully with chicken or roasted vegetables, so don’t worry if you have extra. Store it in an airtight container in the refrigerator for up to a week.
Grilled Pork Tenderloin with Apple Chutney
A restaurant-worthy dish that's surprisingly easy to make at home. The combination of juicy, perfectly grilled pork and sweet-tangy apple chutney creates a special dinner.
Ingredients
- 2 pork tenderloins about 1 pound each
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 Granny Smith apples peeled and diced
- 1 small red onion finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon fresh ginger grated
- 1/4 teaspoon cinnamon
- Pinch of red pepper flakes
Instructions
- Remove the pork from the refrigerator 30 minutes before cooking to ensure even grilling.
- Mix olive oil, garlic, rosemary, salt, and pepper in a small bowl. Rub this mixture all over the pork tenderloins.
- Preheat your grill to medium-high heat (around 400°F).
- While the grill heats up, start the chutney. Combine all chutney ingredients in a medium saucepan over medium heat.
- Bring the chutney mixture to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally, until apples are tender and liquid has reduced.
- Grill the pork for 12-15 minutes total, rotating every 3-4 minutes to ensure even cooking. The internal temperature should reach 145°F for medium-rare.
- Transfer the pork to a cutting board and let it rest for 5-10 minutes before slicing.
- Serve the sliced pork with warm apple chutney on top.
