Baked Herb-Crusted Pork Tenderloin with Apple Chutney

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork tenderloin coated in fresh herbs and garlic, oven-baked to juicy perfection, served alongside a tangy apple chutney that complements the savory pork. This Mediterranean-inspired pork recipe (whole30, gluten free), ready in about 50 minutes, pairs pork tenderloin, garlic cloves, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 400 cal/serving

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Ingredients

1.5 lbs pork tenderloin
3 minced garlic cloves
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 large peeled, cored, and diced apple
1/2 small diced red onion
2 tbsp apple cider vinegar
4 chopped dates
1/4 tsp ground cinnamon
1/4 cup water

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, combine 3 minced garlic cloves, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh rosemary, 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
Step 2: Rub this herb mixture evenly over 1.5 lbs pork tenderloin.
Step 3: Place pork on a roasting rack in a baking dish and roast for 25-30 minutes until internal temperature reaches 145°F. Remove and let rest 10 minutes.
Step 4: Meanwhile, in a small saucepan, combine 1 peeled and diced large apple, 1/2 diced small red onion, 4 chopped dates, 2 tbsp apple cider vinegar, 1/4 tsp ground cinnamon, and 1/4 cup water.
Step 5: Bring to a simmer over medium heat and cook for 10 minutes until the apples are soft and the mixture thickens slightly.
Step 6: Slice the rested pork tenderloin and serve topped with warm apple chutney.