Best 8 Pork Tenderloin With Prune Pear And Apple Chutney In A Hazelnut Cream Sauce Recipes

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Pork tenderloin, famed for its tender and juicy texture, takes center stage in this delectable dish, where it's expertly paired with a trio of dried fruits—prunes, pears, and apples—in a sweet and savory chutney. The chutney's complex flavors are further enhanced by the nutty richness of a hazelnut cream sauce, creating a harmonious balance that tantalizes the taste buds. This culinary journey also includes mouthwatering Prosciutto-Wrapped Pork Tenderloin Medallions, tantalizing Pork Tenderloin with Apples and Onions, and a delightful Pork Tenderloin with Mushroom Sauce. Each recipe promises a unique taste experience, showcasing the versatility of pork tenderloin and the culinary artistry that can transform it into a memorable meal.

Here are our top 8 tried and tested recipes!

PORK CHOPS WITH APPLE & PEAR CHUTNEY



Pork Chops With Apple & Pear Chutney image

These pork chops are a fantastic fall dinner. The spices in the recipe make the meal. The seasoned pork chops are savory. Topped with a sweet, spicy, and tart apple and pear chutney, it's the perfect combination. Every bite is rich in flavor. Your family will love these pork chops.

Provided by Megan Todd

Categories     Fruit Sauces

Time 30m

Number Of Ingredients 18

APPLE/PEAR CHUTNEY
2 Tbsp butter
4 c peeled & cubed tart apples (granny smith)
2 c peeled & cubed pears
1 c cranberries
4 Tbsp apple cider vinegar
4 Tbsp dark brown sugar
2 tsp crystalized ginger
1/2 tsp sea salt
1/4 tsp allspice, ground
PORK
1/2 tsp sea salt
1/2 tsp coriander
1/4 tsp fresh cracked pepper
1/4 tsp fresh cracked white pepper
1 tsp minced garlic
6 pork chops, center cut
2 Tbsp extra virgin olive oil

Steps:

  • 1. Preparing the chutney. Melt butter in a medium-sized saucepan over medium heat.
  • 2. Add the apples and pears. Saute about 5 minutes.
  • 3. Add the cranberries, vinegar, brown sugar, crystallized ginger, salt, and allspice. Bring mixture to a boil.
  • 4. Reduce heat & allow to simmer while preparing pork chops, stirring occasionally.
  • 5. In a small bowl mix together salt, peppers, coriander, and minced garlic.
  • 6. Heat olive oil in large grilling skillet over medium-high heat.
  • 7. Sprinkle both sides of pork chops with dry seasoning mixture.
  • 8. Add pork to heated skillet and cook 4-6 minutes on each side until done. ** Can cook on the grill outdoors, or an electric grill as well :)
  • 9. Serve pork chops with chutney atop. Serve with asparagus, a side of wild rice and fresh crisp salad.

SAUTEED PORK CHOPS WITH APPLE CHUTNEY



Sauteed Pork Chops with Apple Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 17

1/4 cup red currant jam
3 tablespoons cider vinegar
1 tablespoon unsalted butter
2 teaspoons minced peeled fresh ginger
1/2 teaspoon kosher salt
1 teaspoon Madras curry powder
1 cinnamon stick
Pinch red pepper flakes
1/4 red onion, large dice
3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro leaves
Oil, as needed
4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon cold unsalted butter, diced (optional)
Chutney, for serving

Steps:

  • In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
  • Preheat the oven 350 degrees F.
  • Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
  • Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
  • Set chop aside on a warm plate and repeat with remaining chops.
  • Transfer chops to a plate or platter and serve with chutney.
  • (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
  • Serve 2 thin chops or 1 thick chop per person with the chutney.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY



Pork Tenderloin with Cranberry Apple Chutney image

The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 15

1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ancho chili powder
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
3 tablespoons butter
1/2 cup finely chopped sweet onion
2 medium apples, peeled and diced
1/2 cup dried cranberries
3 tablespoons maple syrup
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Steps:

  • Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 3g fiber), Protein 23g protein.

PORK WITH APPLE-CREAM SAUCE



Pork with Apple-Cream Sauce image

Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (3/4 pound)
1/2 teaspoon dried thyme
3 teaspoons butter, divided
1/4 cup finely chopped red onion
1 large apple, peeled and thinly sliced
2 tablespoons apple juice or apple brandy, divided
1/4 cup white wine or reduced-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1 tablespoon Dijon mustard

Steps:

  • Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 400 calories, Fat 16g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 903mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY



Roasted Pork Tenderloin With Apple Chutney image

This is so very easy and the flavors are outstanding. The chutney is to die for. I served this with recipe #134924 and recipe #13473. What a great combination.

Provided by Koechin Chef

Categories     Apple

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 granny smith apples, peeled, cored and cut into small cubes
1/2 cup dried cranberries
1/4 cup walnuts, chopped
2 pork tenderloin (about 2 lbs.)
1 -1 1/4 ounce French onion soup mix
1 cup apple cider
1/4 cup brown sugar, packed
1/3 cup water
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 450f.
  • combine apples, cranberries and nuts. and place over the bottom of a med. size roasting pan.
  • season pork with salt and pepper. place on top of apple mixture.
  • combine remaining ingredients. microwave for 1 minute just enough to make the ingredients combine better.
  • pour over the pork and apple mixture.
  • roast for 30 minute.

Nutrition Facts : Calories 96, Fat 3.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 288.5, Carbohydrate 17.4, Fiber 2.1, Sugar 13, Protein 1

PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE



Pork Loin with Apples, Prunes, and Mustard Cream Sauce image

Categories     Fruit     Mustard     Pork     Roast     Sauté     Prune     Apple     Pork Tenderloin     Winter     Simmer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

1 (4-lb) boneless pork loin roast, tied by butcher
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil
2 Granny Smith apples (3/4 lb total)
1 large onion, chopped
1/2 cup packed dried pitted prunes (sometimes called dried plums; 4 1/2 ounces), quartered
1 1/2 cups low-sodium chicken broth (12 ounces)
3/4 cup water
1/2 cup heavy cream
2 tablespoons coarse-grain mustard
1/2 cup dry white wine
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in lower third of oven and preheat oven to 375°F.
  • Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
  • While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
  • Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
  • Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.

PORK TENDERLOIN WITH PEAR CREAM SAUCE



Pork Tenderloin with Pear Cream Sauce image

Pork's mild taste goes well with sweet flavors and many seasonings. Here, I've teamed it with both-luscious pears and a refreshing herb blend.-Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
4 medium pears, peeled and sliced
1 tablespoon sugar
4 shallots, chopped
1-1/4 teaspoons dried thyme
1/4 cup pear brandy or pear nectar
1 cup heavy whipping cream
1/3 cup pear nectar

Steps:

  • Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

Nutrition Facts : Calories 605 calories, Fat 38g fat (22g saturated fat), Cholesterol 175mg cholesterol, Sodium 451mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 6g fiber), Protein 26g protein.

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY



Roasted Pork Tenderloin with Apple Chutney image

Provided by Sara Foster

Categories     Roast     Thanksgiving     Low Cal     Dinner     Apple     Pork Tenderloin     Fall     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

2 1- to 1 1/4-pound trimmed pork tenderloins
1/2 cup apple cider
1/2 cup dry red wine
1 cup purchased apple chutney
2 garlic cloves, chopped
2 tablespoons fresh thyme leaves plus sprigs for garnish
2 tablespoons olive oil

Steps:

  • Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
  • Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
  • Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
  • Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.

Tips:

  • To save time, use a store-bought rotisserie chicken.
  • Be sure to season the chicken generously with salt and pepper before cooking.
  • For a crispy skin, roast the chicken at a high temperature for the first 30 minutes.
  • If you don't have a roasting pan, you can use a large baking dish.
  • Let the chicken rest for at least 10 minutes before carving.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This simple but flavorful recipe is a great way to enjoy chicken. The combination of the crispy skin, tender meat, and delicious gravy is sure to please everyone at your table. Plus, it's a relatively easy recipe to make, so it's perfect for a weeknight meal. So next time you're looking for a delicious and easy chicken recipe, give this one a try. You won't be disappointed.

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