Oven-Roasted Pork Tenderloin with Apple-Onion Chutney

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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.

Juicy pork tenderloin oven-roasted to perfection and paired with a sweet and savory apple-onion chutney for a balanced, rustic main dish. This American-inspired pork recipe, ready in about 55 minutes, pairs pork tenderloin, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 40 min Serves 4 American cuisine 380 cal/serving

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Ingredients

1.5 lbs pork tenderloin
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 large, peeled and diced apple
1 medium, diced yellow onion
1/4 cup apple cider vinegar
2 tbsp brown sugar
1/4 cup water
1 tsp chopped fresh thyme

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Instructions

Step 1: Preheat oven to 400°F. Rub 1.5 lbs pork tenderloin with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground cinnamon evenly.
Step 2: Place pork on a roasting pan and roast in the oven for 25-30 minutes until internal temperature reaches 145°F, then remove and let rest for 10 minutes.
Step 3: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 large peeled and diced apple and 1 medium diced yellow onion, sauté for 5 minutes until softened and starting to caramelize.
Step 4: Stir in 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1/4 cup water, and 1 tsp chopped fresh thyme. Simmer for 8-10 minutes until the mixture thickens into a chutney.
Step 5: Slice the rested pork tenderloin and serve topped with warm apple-onion chutney.