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Roasted Pork Tenderloin with Apple Chutney

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This roasted pork tenderloin with apple chutney is a sophisticated yet simple dish that balances savoury depth with a gentle autumnal sweetness. The pork is marinated in a blend of dry red wine, apple cider, and aromatic thyme, ensuring the lean meat remains succulent and flavourful throughout the roasting process. It is a wonderful alternative to a traditional roast, offering a lighter profile that does not compromise on satisfaction or fragrance.

As a diabetes-friendly recipe, this dish focuses on high-quality protein and uses a controlled amount of shop-bought chutney to provide a rich glaze without excessive sugar. It is an excellent choice for a healthy mid-week supper or a relaxed weekend lunch. Serve the sliced medallions alongside steamed seasonal greens or roasted root vegetables for a complete, nutritious meal that the whole family will enjoy.

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Ingredients for Roasted Pork Tenderloin with Apple Chutney

  • 2 1- to 575g trimmed pork tenderloins

  • 120ml apple cider

  • 120ml dry red wine

  • 240ml purchased apple chutney

  • 2 garlic cloves, chopped

  • 2 tablespoons fresh thyme leaves plus sprigs for garnish

  • 2 tablespoons olive oil

How to make Roasted Pork Tenderloin with Apple Chutney

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 191°C. 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 63°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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