See more
Pork Tenderloin Medallions With Cherry-Apple Chutney

Pork Tenderloin Medallions With Cherry-Apple Chutney

An easy cherry-apple chutney really makes this pork tenderloin dish great for entertaining. Make the chutney and a simple salad while the pork is in the oven.

Southern Living JANUARY 2007

  • Yield: Makes 4 servings
  • Cook time:6 Minutes
  • Prep time:15 Minutes
  • Bake:25 Minutes


  • 1 (1 1/2-lb.) pork tenderloin
  • 1/2 teaspoon coarse-grain salt
  • 1/2 teaspoon freshly ground pepper
  • PAM Original No-Stick Cooking Spray
  • 2 tablespoons unsalted butter
  • 1/2 cup diced sweet onion
  • 1 1/2 cups peeled and diced Granny Smith apples
  • 3/4 cup cherry preserves
  • 1/2 cup dried sweetened cherries
  • 2 tablespoons chili sauce
  • 1/2 teaspoon Worcestershire sauce


1. Pat pork tenderloin dry with paper towels, and sprinkle with salt and pepper. Coat a roasting rack with cooking spray, and place in a roasting pan coated with cooking spray. Place tenderloin on rack.

2. Bake, on middle oven rack, at 375° for 25 minutes or until a meat thermometer inserted into thickest portion of pork tenderloin registers 160°.

3. Melt 2 Tbsp. butter in a small saucepan over medium-high heat; add 1/2 cup diced onion, and sauté 3 minutes or until golden and tender. Reduce heat to medium, and stir in diced apples and next 4 ingredients. Cook, stirring occasionally, 3 minutes or until apples are slightly softened.

4. Cut pork diagonally into 1-inch-thick medallions, and arrange on a serving platter; spoon Cherry-Apple Chutney over pork.


Go to full version of

Pork Tenderloin Medallions With Cherry-Apple Chutney recipe