Make sure you use your meat thermometer – you don’t want to overcook (or undercook) this easy to cook lean meat.
- 2 Tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 Tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 Tablespoons vegetable oil
- 1 pound pork tenderloin
- 1 large tart apple, such as Granny Smith, (for about 1 cup chopped)
- 1/2 cup Mango Chutney
- 1/4 cup raisins
- 1/4 cup water
Preheat the oven to 350ºF. Combine the flour, thyme, brown sugar, salt, pepper in a large ziploc bag. Add the pork tenderloin and shake to coat all sides. Shake off excess.
In an oven-proof sauté pan over high heat, add the pork tenderloin when the oil in the pan is very hot. Sear the tenderloin until browned on all sides, about 2-3 minutes.
Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the centre of the meat registers about 155-160ºF, is slightly pink, with clear juices. Take the pork out of the oven and let it rest 5-10 minutes before slicing, and tent loosely with foil to allow the juices to be reabsorbed. Slice meat diagonally in 1/2 inch slices.
While the pork roasts, core and finely chop (do not peel) the apple. Stir the apple, mango chutney, raisins and water together in a small saucepan. Bring to a boil, stirring the sauce. Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced. Ladle over the roasted pork tenderloin slices and serve with roasted potatoes, green beans and carrots.