Best 6 Pork Tenderloin With Plum Chutney Recipes

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Indulge yourself with the succulent flavors of tender pork loin harmoniously paired with the sweet and tangy notes of homemade plum chutney. This tantalizing dish, carefully prepared with a medley of aromatic spices, offers a symphony of taste that will captivate your palate. Dive into a culinary journey as you explore two delectable recipes:

1. **Pork Tenderloin with Plum Chutney**: Discover the art of roasting a juicy pork tenderloin to perfection, infused with a flavorful blend of garlic, paprika, and thyme. The accompanying plum chutney, crafted from the vibrant flavors of plums, ginger, and vinegar, adds a burst of sweetness and acidity that complements the richness of the pork.

2. **Pork Tenderloin with Dried Plum Sauce**: Experience the magic of slow-cooking pork tenderloin bathed in a luscious sauce made from dried plums, soy sauce, and brown sugar. The tender meat absorbs the essence of this flavorful sauce, resulting in a dish that is both comforting and satisfying.

Both recipes offer a unique culinary experience, catering to your preferences and the occasion. Whether you seek a quick and flavorful weeknight meal or an impressive centerpiece for a special gathering, these recipes will guide you towards culinary success.

Let's cook with our recipes!

PORK TENDERLOIN WITH SWEET BALSAMIC PLUM SAUCE



Pork Tenderloin with Sweet Balsamic Plum Sauce image

Pork Tenderloin is roasted in the oven, and then coated with Sweet Balsamic Plum Sauce. Only 6 ingredients! The sticky plum reduction glaze is made with fresh plums, honey, and balsamic vinegar.

Provided by Julia

Categories     Main Course

Time 1h20m

Number Of Ingredients 6

2 tablespoons olive oil
1.5 lb pork tenderloin (, boneless)
1 tablespoon Montreal seasoning (or other favorite rub or just salt and pepper)
5 plums (, cubed into very small slices)
3 tablespoons balsamic vinegar
4 tablespoons honey

Steps:

  • Preheat oven to 425 F.
  • Trim pork tenderloin of any silver skin. Rub all of tenderloin all over with olive oil. Spoon the Monreal seasoning (or salt and pepper, or other favorite rub) over the tenderloin and spread it to cover the entire cut of meat from all sides.
  • Place the pork tenderloin in a roasting pan, cover loosely with aluminum foil and bake for 30-40 minutes in a preheated oven at 425 F, until the tenderloin is cooked through and pale pink in the center, or until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C). Depending on your oven, you might have to cook pork longer than 30-40 minutes.
  • Remove the pork tenderloin from the oven and slice in the center to check for desired doneness - if it's too pink for you, cover the pan with foil and let it sit for 10-15 minutes on the counter (the pork will continue cooking in its own heat).
  • When ready to serve, slice the pork into 1-inch slices.
  • In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil.
  • Reduce to simmer (but so that it's still boiling on lower heat) and cook, stirring occasionally, for 10-15 minutes, uncovered, to reduce the sauce. The plums should soften and release juices.
  • Remove from heat, cover and let it sit for another 10 minutes, covered, before serving, - that will help the sauce to thicken.
  • Spoon the plum sauce over the sliced pork tenderloin.

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 73 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

PORK TENDERLOIN WITH PLUM CHUTNEY



Pork Tenderloin with Plum Chutney image

Provided by Susan Spungen

Categories     Fruit     Pork     Backyard BBQ     Dinner     Plum     Meat     Pork Tenderloin     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 20

Plum Chutney:
4 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/2 cup (packed) light brown sugar
1/4 cup Sherry vinegar or apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
2 teaspoons grated peeled ginger
1/2 teaspoon freshly ground black pepper
1 bay leaf
Kosher salt
Pork:
2 tablespoons minced fresh rosemary
4 teaspoons herbes de Provence
4 teaspoons olive oil
2 pork tenderloins (about 2 pounds)
Kosher salt, freshly ground pepper
16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • For plum chutney:
  • Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
  • Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
  • For pork:
  • Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
  • Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION



Pork Tenderloin with Balsamic Plum Reduction image

A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon olive oil
1 ½ plums, pitted and chopped
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons blueberry juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
  • Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
  • Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 42.1 mg, Sugar 11.8 g

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE



Roasted Pork Tenderloin with Fresh Plum Sauce image

When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 2

Number Of Ingredients 10

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
  • Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
  • Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
  • Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
  • Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g

PORK TENDERLOIN WITH SPICED PLUM SAUCE



Pork Tenderloin with Spiced Plum Sauce image

This is one of my most requested dishes. I have prepared it for at least twenty years. It goes well at potlucks and you will be coming home with an empty dish.-Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

2 pounds medium plums, halved and pitted
2/3 cup cider vinegar
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon each ground cloves, cardamom and allspice
2 pork tenderloins (1 pound each)
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1-2 minutes or until blended; strain. , Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. , Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside 1/2 cup plum sauce for serving. Spoon half of the remaining sauce over pork. , Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce.

Nutrition Facts : Calories 303 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH PLUM SAUCE



Pork Tenderloin with Plum Sauce image

A pretty alternative for a special dinner during the holidays...or any time at all, this pork tenderloin is so tasty and appealing. It's great for warming up guests on cold winter nights and never fails to get raves.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup apple cider or juice
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon dried thyme
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
PLUM SAUCE:
1/2 cup plum preserves
1/4 cup finely chopped onion
1/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider or juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 garlic clove, minced

Steps:

  • In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

Nutrition Facts :

Tips:

  • To ensure the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • If you don't have a meat thermometer, you can also check the doneness of the pork tenderloin by making a small incision in the center. The juices should run clear, not pink.
  • Let the pork tenderloin rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful pork tenderloin.
  • Serve the pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pork tenderloin with plum chutney is a delicious and easy-to-make main course that is perfect for any occasion. The pork tenderloin is juicy and tender, while the plum chutney adds a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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