Ever since Ina convinced me that pork tenderloin can actually be delicious with her Prosciutto-Wrapped Pork Loin and Apple Chutney, I’ve been dying to try her new take: Cider-Roasted Pork Tenderloin with Roasted Plum Chutney. The problem was remembering to get the ingredients in advance to make the marinade – you need at least 8 hours.
Instead of going to the grocery once a week and grabbing ingredients for everything I plan to make, I now try to shop as I cook to avoiding tossing food for recipes I never get around to making. Since the grocery store is only a block away, it usually isn’t a problem – unless I want dinner in an hour and didn’t account for marinade time. Luckily this Saturday I remembered to pick up all the ingredients to make this on Sunday. And thank god I did, because this recipe is even better than expected!
Saturday morning I mixed the marinade together (accidentally bought raspberry hard cider rather than plain 🤦🏼♂️), poured it over the tenderloin in a Ziploc bag, popped it in the refrigerator and went about my day.
Sunday I prepared the roasted plum chutney – sautéing the shallots, add the plums, apple, orange juice, brown sugar, port wine and spices and placed in the oven for 20 minutes. Once the juices become syrupy you simply smash the fruit with a fork. It’s sweet and full of Fall flavors!
Then you pop the tenderloin in a 450-degree oven until they reached 125 degrees. After removing them from the oven, you let them rest for 10 minutes and then dig in.
The meat is tender and full of the diverse flavors that made up the marinade – ginger, cider, maple syrup, rosemary, cinnamon, fennel and coriander. It’s heaven on its own, but add the roasted plum chutney and you have an elevated meal perfect for your next dinner party. I’ll be making this one again and again!!
Book: Cooking for Jeffrey
Episode: Cook Like a Pro: Weeknight Dinners
Rating: 5/5
How Easy Is That: Easy
Store Bought Is Fine: 12oz bottle of hard cider
Good Ingredients: Olive oil, port wine
