Pork Tenderloin with Haskapa Chutney

🧂 Ingredients

• 2.5 pounds pork tenderloin

  you will likely need to buy 2
• ½ cup brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper

  I used white pepper
• 1 medium sweet onion

  sliced in long, thin slices
• 2 medium shallots

  sliced into long, thin slices
• 2 tablespoons olive oil

  more if needed
• ½ jar Haskapa Chutney

Instructions

• 1 Preheat oven to 425 degrees F.
• 2 Dry your tenderloins to remove excess moisture.
• 3 In a small bowl combine the brown sugar, salt and pepper, mix well, then coat
  the outside of the tenderloins with the dry rub. Make sure to rub all sides of
  the tenderloin, coat as much of it as possible.
• 4 Place the tenderloins in a pan, I love to use a good quality cast iron pan for
  tenderloins for even heat distribution. You can bend the tenderloins to fit them
  in perfectly.
• 5 Slice onions and shallots and toss in the middle of the pan between the
  tenderloins. Drizzle with olive oil.
• 6 Place pan in the oven and cook for about 15 to 20 minutes, you want the internal
  temperature to reach approximately 140 to 145 degrees F. Move the onions and
  shallots around at least once during the cooking process. If you like your
  tenderloins well done with a crisp outer layer you can leave them in for about 3
  to 5 minutes longer. The rub will start to caramelize and crisp the outside of
  the tenderloins.
• 7 Remove from the oven and allow the tenderloins to cool for about 10 minutes
  before slicing. This allows the juices to redistribute.
• 8 If the onions and shallots are golden you can remove them from the pan. If they
  are not golden, then spread them in the pan in an even layer and place back in
  the oven for 3 to 5 minutes
• 9 Once you’ve allowed the tenderloins to cool for about 10 minutes, you can slice
  them both thinly. Place on a platter, then top with caramelized onions, shallots
  and lots of chutney.
• 10 Serve.

Nutrition Info