This recipe for pork tenderloin uses a dry rub, then it’s cooked to perfection, and topped with Haskapa Chutney. The flavour of this one is out of this world.
This is a sponsored post for Haskapa. All opinions are my own, as always. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
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.
If you know me well, you know I’m not easy to impress. Being a foodie means having high standards when trying new products. I’m pretty sceptical by nature. This Chutney was phenomenal.
I decided to whip up an easy recipe anyone at home can make. I wanted to keep it as simple as possible so the Haskap Chutney was the star of the dish. I think I knocked it out of the park.
I’m humble right? I know. It’s okay though. I made sure to have other people try the recipe so I could be sure it wasn’t just my giant ego proclaiming how glorious this is. Honest too, it’s how I roll.
Everyone who tried it fell in love with it. The Haskap Chutney plays beautifully against the pork tenderloin, and the caramelized onions balance it all out perfectly. If I do say so myself. And I think I just did.
If you like your pork tenderloin well done you can pop this bad boy back in the oven to crisp it up a bit more. I tend to be “one of those people” who likes my meat well done. I know, bad blogger.
I hope you love this recipe as much as we did. I am completely addicted to Haskap Berries now. If you’ve never tried them here is a quick description of them from Haskapa:
The Haskap Berry is a small oval berry, often likened in shape to an elongated Blueberry about 1 inch long. The skin of a Haskap is a dark blue, but with an intense crimson flesh. It has very small, almost imperceptible seeds. The juice of the berry has a naturally high brix factor (natural sugar content) and colours almost anything it is combined with to a dark burgundy. The taste of the haskap berry is unique and has been compared to a combination of Blueberry and Raspberry with a hint of Elderberry.
Places to stalk Cravings of a Lunatic!
Pork Tenderloin with Haskapa Chutney
- 2 pork tenderloins most range from about 1 to 1 ½ pounds, typically if you’re cooking one you may as well pop a second one in with it so you can have leftovers
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper I used white pepper
- 1 sweet onion sliced in long, thin slices
- 2 shallots sliced into long, thin slices
- 2 to 3 tablespoons olive oil
- ½ jar of 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 Haskapa Chutney.
- Serve with a big old Haskap berry loving smile!
If you are intrigued by the recipe you can scoot over to the Haskapa website to scroll through all their amazing recipes. My favourite is the Chilled Haskapa Tea. It would go great with my Pork Tenderloin with Haskapa Chutney.
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.
Thanks again to Haskapa for sponsoring this post and sending me some amazing products to try out. It was an absolute pleasure to work on this project.
Craving more recipes you could use Haskap Berries on? Try these recipes: