Sweet and savory rhubarb chutney pairs perfectly with tender pork in this pork tenderloin with rhubarb chutney! This is an EASY meal that’s perfect for any occasion.
There are always a few nights a week where you just don’t have enough time to cook. Sometimes you might manage to prepare ahead, like beef bulgogi meal prep bowls or stuffed beef roll meal prep dinner. On other nights, you can have something going in the slow cooker, like Chinese spare ribs, slow cooker short ribs or beef massaman curry.
But if you can’t prepare ahead and you need something that’s just plain quick, meals like this delicious pork tenderloin with rhubarb chutney are perfect! Pork recipes can be a delicious solution to busy weeknights.
You can make our rhubarb chutney ahead of time, but it’s simple and quick enough to make while the pork is cooking. Savory rhubarb recipes are so delicious.
What’s pork tenderloin?
Pork tenderloin is a long, thin and tender cut of pork, also known as pork fillet. It’s the most tender part of the animal and has a great balance of lean and juicy.
It works particularly well roasted or grilled, and cooks quickly. Having a mild flavor, pork tenderloin can take on a broad range of seasonings and sauces. We love how quickly pork tenderloin recipes cook.
Are pork tenderloin and pork loin the same?
In short, no. Pork tenderloin is much thinner than pork loin and comes from a different part of the animal.
While both pork tenderloin and pork loin are relatively lean cuts, tenderloin tends to be juicier and more tender. Since pork loin is quite wide, it can be cut in to steaks/chops, while pork tenderloin is served as slices or medallions.
Ingredients in Pork Tenderloin with Rhubarb Chutney
This recipe for pork tenderloin with rhubarb chutney uses pork tenderloin and a homemade rhubarb chutney, along with just a few other simple ingredients you may already have in your pantry:
- pork tenderloin
- salt and pepper
- rhubarb chutney
- oil for searing
How to make Pork Tenderloin with Rhubarb Chutney
Cook pork tenderloin with rhubarb chutney easily and perfectly in a few easy steps:
- Preheat oven to 400°F.
- Trim the pork tenderloin of any excess fat and sinew, and cut the tenderloin in half if needed so it can fit in an oven-safe skillet.
- Sprinkle the pork evenly with the cinnamon, cumin, salt, and pepper. Rub it on evenly.
- Warm the oil in the skillet and sear the pork on all sides, including the small ends.
- Transfer the skillet to the oven and roast for around 25 minutes, adding 2 Tbsp. of rhubarb chutney over the pork during the last 5-10 minutes, until pork has internal temp 155°F.
- Leave to rest around 5 minutes before serving; top with remaining rhubarb chutney.
When is pork tenderloin done?
The only true way to know when a pork loin recipe is done is by checking the internal temperature.
It’s recommended to be above 145°F to be safe, which would be medium rare. For this recipe, I’d suggest more around 155°F, closer to medium but with a slight blush.
What to serve with Pork Tenderloin with Rhubarb Chutney
Rhubarb chutney has plenty of flavor, so simpler sides are best. Here I served it with colcannon and roasted broccoli, which paired really well, but other ideas to try include brown sugar glazed carrots, Irish mashed potatoes, Yorkshire pudding or hasselback sweet potatoes.
This is pork tenderloin recipe an easy meal that tastes like it should be in a restaurant. Tender, juicy pork with a delicious, flavorful sauce that’s quick to make, too.
Want more rhubarb recipes? Try these…
- Strawberry Rhubarb Crisp
- Rhubarb and Apple Crumble
- Strawberry Rhubarb Jam
- Rhubarb Muffins
- Stewed Rhubarb
- Rhubarb Dump Cake
- Rhubarb Steamed Pudding
We love this Sunday Supper Recipe, it is one of our favorite Pork Recipes. If you try it, leave us a comment below and let us know what you think.
Sweet and savory rhubarb chutney pairs perfectly with tender pork in this PORK TENDERLOIN with RHUBARB CHUTNEY! An EASY meal, perfect for any occasion.
- 1 lb pork tenderloin (1 tenderloin, a little more eg 1.5lb is fine)
- 1 recipe rhubarb chutney
- 1 tbsp vegetable oil
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp pepper or more/less to taste
- 1/4 tsp salt or more/less to taste
Preheat oven to 400F.
Trim the pork tenderloin of any excess fat and sinew and cut the tenderloin in half if needed to fit an oven-safe skillet.
Sprinkle the pork evenly with the cinnamon, cumin, salt and pepper. Rub it evenly.
Warm the oil in the skillet and sear the pork on all sides, including small ends.
Transfer the skillet to the oven and roast for around 25min, adding 2 tbsp of rhubarb chutney over the pork for the last 5-10 minutes, until pork has internal temp 155F.
Leave to rest around 5 minutes before serving sliced with remaining rhubarb chutney.
RECIPE TIP: I suggest splitting a longer tenderloin in to two pieces to make it easier to fit a skillet. Alternatively, you can transfer the seared pork to a baking sheet/dish.
RECIPE TIP: You could use a similar method of cooking for chicken, just adjust the cooking times slightly depending on the cut. Chicken also won't really need to be seared.
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.