Pork tenderloin with Haskapa chutney is an exquisite dish that combines succulent pork tenderloin with the unique, tangy-sweet flavors of Haskapa chutney.
I cannot even describe how good this recipe is. I could not stop eating this while I was taking photos. It's going to be put into regular rotation at our house. It's utterly spectacular.
This is so easy to make, yet it looks super impressive. If you guests over they will think this took your hours and hours to make. They will think you spent all day making this.
The truth is this is one of the easiest recipes in the world. Not even kidding. It's incredibly simple to make. Plus it's pretty quick as well. You can whip this up easily and quickly.
The key to this recipe is Haskap Chutney. This amazing Chutney just won the Prestige Award from Taste of Nova Scotia, how cool is that? I can see why it won, it's fantastic.
This was a sponsored post for Haskapa. I'm not sure if they are still running so I'm looking into it. I will let you know if the company is still around. In the meantime you can order it online at any companies who happen to carry it.
I could eat this all the live long day. Not even kidding. It's SO good. I must have eaten half a pound of it just while shooting the photos the day I made it.
If you make this be sure to add the chutney at the last minute because the colour grabs onto the meat pretty quickly. The colour of these berries is bright and beautiful, and you want to showcase it properly. Put it on just before serving for best results.
More Dinner Recipes:
- Roasted Red Pepper and Italian Sausage Pasta
- Sloppy Joe Casserole
- Easy Steak and Peppers
- 10 Easy Recipes for Leftover Chicken
- Mac n Cheese
- Sesame Chicken
- Hussy Pasta
- Seafood Chowder 2.0
Places to stalk Cravings of a Lunatic
Pork Tenderloin with Haskapa Chutney
- Preheat oven to 425 degrees F.
- Dry your tenderloins to remove excess moisture.
- In a small bowl combine the brown sugar, salt and pepper, mix well, then coat the outside of the tenderloins with the dry rub. Make sure to rub all sides of the tenderloin, coat as much of it as possible.
- Place the tenderloins in a pan, I love to use a good quality cast iron pan for tenderloins for even heat distribution. You can bend the tenderloins to fit them in perfectly.
- Slice onions and shallots and toss in the middle of the pan between the tenderloins. Drizzle with olive oil.
- Place pan in the oven and cook for about 15 to 20 minutes, you want the internal temperature to reach approximately 140 to 145 degrees F. Move the onions and shallots around at least once during the cooking process. If you like your tenderloins well done with a crisp outer layer you can leave them in for about 3 to 5 minutes longer. The rub will start to caramelize and crisp the outside of the tenderloins.
- Remove from the oven and allow the tenderloins to cool for about 10 minutes before slicing. This allows the juices to redistribute.
- If the onions and shallots are golden you can remove them from the pan. If they are not golden, then spread them in the pan in an even layer and place back in the oven for 3 to 5 minutes
- Once you’ve allowed the tenderloins to cool for about 10 minutes, you can slice them both thinly. Place on a platter, then top with caramelized onions, shallots and lots of chutney.
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