Slow-Roasted Kangaroo Tenderloin with Bush Tomato Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes blends kangaroo tenderloin, olive oil, sea salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 50 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Kangaroo Tenderloin with Bush Tomato Chutney take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Kangaroo Tenderloin with Bush Tomato Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Kangaroo Tenderloin with Bush Tomato Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Kangaroo Tenderloin with Bush Tomato Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Kangaroo Tenderloin with Bush Tomato Chutney?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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