Winter Roast: Rosemary Roasted Pork Tenderloin with Plum Chutney 

The cold weather of winter has arrived, which means it’s time to break out the slow cookers and ovens! Winter roasts are perfect for this time of year as they provide a hearty meal with minimal effort. This recipe is an easy way to spice up your roast dinner menu without having to work too hard or spend too much money. You’ll need some ingredients like pork tenderloin, fresh rosemary, salt, pepper and dried plums but that should be available at most grocery stores. 

How to make Rosemary Roasted Pork Tenderloin with Plum Chutney 

The taste of this dish is simultaneously sweet and savory, with just a hint of spiciness. The tenderloin was juicy and succulent on its own without any added sauce or condiments. It is perfect for those who are looking to allow the flavors from their favorite recipes to shine through! 

In addition, it’s hard not to talk about the smell when cooking these pork chops! As soon as they hit the pan you can practically feel your mouth watering in anticipation of that first bite. This recipe doesn’t disappoint–the kitchen will be filled with an intoxicating aroma before dinner’s ready!  

Ingredients 

• 1 2 lbs pork tenderloin 
• 1/4 cup of fresh rosemary, chopped 
• 1 Tbsp of dijon mustard 
• 1 tsp of salt 

• 1 tsp of pepper 
• 1 Tbsp of apple cider vinegar 
• 4 cloves of garlic, grated 

Plum Chutney 

• 4 red or black plums 

• 1 Tablepoon of olive oil 
• 1 large shallot or 1/4 cup red onion, chopped 
• 1/2 cup packed light brown sugar 
• 1/4 cup sherry vinegar or apple cider vinegar 
• 2 cloves of garlic, grated 

• 1 Tbsp of mustard seeds 
• 2 tsp of grated fresh ginger 
• 1/2 tsp of black pepper 
• 1/4 tsp of salt 
• 1 bay leaf 

Step by step Cooking Instructions 

1. Preheat oven to 400 degrees F. Pat the pork tenderloin dry with a paper towel and sprinkle all over with salt, pepper, rosemary, dijon mustard and apple cider vinegar.  
2. In an ovenproof skillet or Dutch oven on medium heat add oil and shallots/onions cooking until soft. Add garlic and cook for another minute before adding brown sugar, sherry vinegar (or apple cider), spices bay leaf. Let simmer stirring occasionally until thickened about 15 minutes then remove from heat.  
3. Place pork in pan skin side down; cover tightly with foil loosely tented at one end so steam can escape then roast for 20 to 30 minutes or until instant read thermometer inserted into center of meat registers 145 degrees F.  
4. Remove from oven and uncover, leaving foil in place; allow to rest for 15 minutes before slicing into medallions and serving with plum chutney. 
5. Serve as is or wrap pork slices tightly in a warmed tortilla adding desired toppings of cheese, lettuce, tomato salsa etc. Serve with lime wedges for squeezing on top at the table. 

Tips and Tricks:  

• Pork tenderloin is a lean cut of meat, so it needs to be cooked low and slow.  
• Use an instant read thermometer for the best results. Ideally your pork should reach 145 degrees F before removing from heat source. This will ensure that its fully cooked without drying out or leaving any pink in center of meat when sliced open after resting period.  
• For a flavorful crust on roasted pork with herbs such as rosemary use olive oil instead of butter which can burn at high temperatures during roasting process. So braise skin side down first then flip over while cooking and brush top with more olive oil if needed to create crispier outer layer prior to putting back into oven. 
• Allow most of the juices and fat to drain off from meat before finishing in oven to avoid a greasy or oily product which will ruin your chutney recipe with too much moisture.  

Conclusion 

We’ve come to the end of this culinary journey. I hope you enjoy your Rosemary Roasted Pork Tenderloin with Plum Chutney and let me know how it turned out for you! If you’re looking for a side dish recipe for this meal, head over to my blog at Caramelized Onion Cauliflower Mash. Thanks so much for reading today’s post – we’ll see each other again soon!