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Pork Tenderloin cut int pieces with Haskapa Chutney and caramelized onions over top on a white plate.
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5 from 1 vote

Pork Tenderloin with Haskapa Chutney

Pork tenderloin with Haskapa chutney is an exquisite dish that combines succulent pork tenderloin with the unique, tangy-sweet flavors of Haskapa chutney.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: pork tenderloin, pork tenderloin with haskapa chutney
Servings: 6
Calories: 362kcal
Author: Kim Beaulieu

Ingredients

  • 2.5 pounds pork tenderloin you will likely need to buy 2
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper I used white pepper
  • 1 medium sweet onion sliced in long, thin slices
  • 2 medium shallots sliced into long, thin slices
  • 2 tablespoons olive oil more if needed
  • ½ jar Haskapa Chutney

Instructions

  • 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.
  • Serve.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 497mg | Potassium: 865mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg