I quadrupled the recipe and had it for a dinner party and there was not a crumb left over. I used brown mustard seed and red wine vinegar for a little extra kick and grilled it. Absolutely delightful! Definitely worth cooking this one again.
Pork Tenderloin with Apricot Chutney
JeffMaxwell Posted: 09/02/10
Katie34 Posted: 10/26/11
This turned out wonderfully. I made it for a quick weeknight dinner and was amazed at how easily it came together. I made the apricot chutney the night before so everything was ready to go when I got home from work. My only issue was with the amount of smoke that came off the pan when I was browning the meat. But as long as you keep a window cracked or the kitchen fan on you'll be fine. And the meat was perfectly cooked when it came out the oven. It was moist and tender and the flavor was amazing. I realized later that I forgot to salt and pepper the tenderloin before I put it on the table. No one noticed. The chutney is so delicious you don't need any additional seasoning. This is a winner!
All4EatingHlthy Posted: 12/16/11
Using the crockpot was key.
GracesHuman Posted: 01/24/12
Made this twice now. Had enough left over chutney from the first time to do it again. It kept well in the fridge, and with that part done it was great for a quick elevated weeknight meal.
leocadie70 Posted: 04/22/13
awesome dish!!! the entire family loves it, I make every week now.
inpsctrcat Posted: 10/04/13Virginia, MN
This was very good. My husband loved it and said "mmmmm" after every bite! I only had about 1/3 cup of apricot jam so I broke down the Apricot Chutney recipe and it made just enough for this recipe. I will definitely make a full recipe of the Chutney - it was excellent. This would be good with chicken too.