Whiskey-Glazed Roasted Pork Tenderloin with Apple Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Juicy pork tenderloin roasted and glazed with a sweet whiskey sauce, served alongside a tangy apple chutney featuring warming spices. This american-inspired pork ready in about 55 minutes blends pounds pork tenderloin, olive oil, 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 320 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.

Ingredients

• 1.5 pounds pork tenderloin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup whiskey
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 3 cloves garlic cloves, minced
• 2 medium apples, peeled and diced
• 1 small onion, finely chopped
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Preheat oven to 400°F. Rub 1.5 pounds pork tenderloin with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper evenly. Place on a roasting pan.
2. Step 2: Roast pork for 20 minutes, then begin glazing: in a small saucepan, combine 1/4 cup whiskey, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, and 3 minced garlic cloves. Simmer over medium heat for 5 minutes until the sauce thickens slightly.
3. Step 3: Brush the whiskey glaze over the pork tenderloin every 5 minutes for an additional 15 minutes of roasting, until the internal temperature reaches 145°F and the glaze is sticky and caramelized.
4. Step 4: While pork roasts, prepare apple chutney: heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 5 minutes until translucent.
5. Step 5: Add 2 peeled and diced apples, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/4 teaspoon red pepper flakes to the skillet. Cook for 10 minutes, stirring occasionally, until apples soften and chutney thickens.
6. Step 6: Let pork rest for 10 minutes after roasting, then slice and serve with warm apple chutney spooned over the top.