A golden, crisp herb crust gives way to tender, juicy pork. The apple chutney adds bright sweetness and warm spice notes. Textures balance between a crunchy exterior and soft, saucy fruit. Serve this as a hearty weeknight or weekend dinner with simple sides.
Ingredients
- Pork tenderloin (1 to 1¼ lb / 450–560 g)
- Kosher salt (1½ tsp) and freshly ground black pepper (½ tsp)
- Olive oil (1 tbsp)
- Dijon mustard (1 tbsp)
- Panko breadcrumbs (¾ cup) mixed with finely chopped parsley and thyme (2 tbsp total)
- Minced garlic (1 clove)
- Unsalted butter (1 tbsp)
- Firm apples, peeled and diced (2 medium)
- Yellow onion, finely chopped (½ cup)
- Brown sugar (2 tbsp)
- Apple cider vinegar (3 tbsp)
- Ground cinnamon (½ tsp) and a pinch of salt
- Water or low-sodium chicken stock (2–3 tbsp), as needed
Instructions
- Preheat the oven to 400°F (200°C). Pat the pork dry and season all over with 1 tsp kosher salt and the black pepper.
- In a small bowl combine panko, chopped parsley and thyme, minced garlic, and a pinch of salt. Add 1 tbsp melted butter and toss until moistened.
- Heat olive oil in an ovenproof skillet over medium-high heat until shimmering. Sear the pork on all sides until browned, about 2 minutes per side.
- Remove skillet from heat. Brush the seared pork evenly with Dijon mustard, then press the panko herb mixture onto the surface to form a crust.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–18 minutes depending on thickness.
- While the pork roasts, make the apple chutney: melt 1 tbsp butter in a saucepan over medium heat and sauté the chopped onion until translucent, 4–5 minutes.
- Add diced apples, brown sugar, apple cider vinegar, cinnamon, and a pinch of salt. Stir, then reduce heat to low and simmer until apples are soft but not mushy, about 10 minutes. Add 1–2 tbsp water or stock if mixture becomes too dry.
- When pork reaches 145°F, remove from oven and tent with foil. Let rest 8–10 minutes to retain juices; internal temperature will rise slightly.
- Slice the pork into medallions and spoon warm apple chutney over the top. Adjust seasoning with more salt or a splash of vinegar if needed.
- Serve with roasted vegetables, mashed potatoes, or a simple green salad for a complete dinner.
Tips or Variations
- Stir 2 tbsp finely chopped toasted walnuts into the panko for extra crunch and flavor.
- Make the chutney a day ahead; flavors deepen after resting and it reheats well.