Pork Loin with Apple and Mango Chutney

Posted on August 06, 2015 by Eleanor MacDonald
Our featured products used in this recipe:

Mango Chutney 


Apple Chutney

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.

* This meal is equally delicious using the Apple Chutney!

1 Comment

Marjorie Foster

Posted on October 21, 2017

Thank you for your blog, thoughts of Autumn and the reminder of the good taste of Apple Cider. We used to make it .

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