Slow-Roasted Kangaroo Tenderloin with Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A lean kangaroo tenderloin slow-roasted and paired with a tangy, sweet bush tomato chutney highlighting Australia's unique native fruit. This Australian-inspired beef recipe, ready in about 65 minutes, pairs kangaroo tenderloin, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 1 lb kangaroo tenderloin
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup dried bush tomatoes
• 1/4 cup brown sugar
• 1/3 cup apple cider vinegar
• 1/4 tsp red chili flakes
• 1/4 cup finely chopped red onion
• 1/2 cup water

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat the oven to 275°F. Rub 1 lb kangaroo tenderloin with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Place on a wire rack over a roasting pan.
2. Step 2: Roast the tenderloin low and slow for 45-50 minutes until it reaches medium-rare (130°F internal temperature). Remove from oven and rest for 10 minutes.
3. Step 3: Meanwhile, prepare the bush tomato chutney by soaking 1/2 cup dried bush tomatoes in 1/2 cup water for 20 minutes until softened. Drain and chop finely.
4. Step 4: In a small saucepan, combine the chopped bush tomatoes, 1/4 cup brown sugar, 1/3 cup apple cider vinegar, 1/4 tsp red chili flakes, and 1/4 cup finely chopped red onion. Simmer over medium heat for 20 minutes until thickened and syrupy.
5. Step 5: Slice the rested kangaroo tenderloin into 1/2-inch medallions and serve topped with the warm bush tomato chutney for a uniquely Australian gourmet meal.