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  • Writer's pictureLisa Jarvis

Brown Sugar Bourbon Pork Tenderloin with Apple Chutney

It is officially fall, so it is apple season! I love Honey Crisp apples! I think they are the best and right now is a great time to pick up some! I love just eating them by themselves, but this yummy chutney is a great way to use them. There's nothing better to serve up some apple chutney with than some pork tenderloin! I grilled the tenderloin and finished it in the oven with one of my favorite seasoning mixes, Brown Sugar Bourbon! Yes! The combination is just so delicious....with the sweet and savory together. I know you will love this dish. You can adjust the amount of red pepper you put into it, depending on how spicy you want it. If you have never made chutney, it is time!!

Here's what you need:

Pork tenderloin

McCormick Brown Sugar Bourbon seasoning blend

1 T olive oil

Preheat the grill to medium-high and the oven to 400. Coat the tenderloin with the olive oil and sprinkle generously with the Brown Sugar Bourbon seasoning on all sides. Grill on both sides about 5-7 minutes per side or so, to get good color and char. Finish in the oven at 400 uncovered, until no longer pink and the internal temperature is at least 145.

For the chutney (allow about 45 minutes for this to cook, so I started this first):

1 small yellow onion chopped (about 1/2 cup)

1 T minced or grated fresh ginger

1/2 cup fresh orange juice

1/3 cup apple cider vinegar

1/3 cup honey

1 T brown sugar

1/2 t ground mustard

1/8 to 1/4 t crushed red pepper flakes (depending on your taste)

3/4 t salt

3 Honey Crisp apples, peeled, cored and cut into 1/2 inch cubes

1/4 cup raisins

Combine the onion, ginger, orange juice, vinegar, brown sugar, honey, mustard, red pepper flakes, and salt in a medium saucepan. Add the apples and bring to a boil, stirring occasionally. Reduce heat and simmer about 45 minutes until most of the liquid is evaporated. Stir in the raisins. Serve warm over the pork tenderloin. This is great with chicken too!


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