Pork Tenderloin with Date Chutney

Say goodbye to plain pork and try this Pork Tenderloin with Date Chutney recipe instead! It brings spice-rubbed pork together with a sweet and tangy chutney for a flavorful upgrade...

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About Recipe
Pork Tenderloin with Date Chutney

Say goodbye to plain pork and try this Pork Tenderloin with Date Chutney recipe instead! It brings spice-rubbed pork together with a sweet and tangy chutney for a flavorful upgrade on traditional pork tenderloin.

Ingredients :
  • 2 pork tenderloins
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 3 tablespoons balsamic glaze
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon shallot , minced
  • 12 Medjool dates , pitted and chopped
  • ½ cup water
  • ¼ cup white wine
  • ¼ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 2 teaspoons fresh rosemary , minced
  • 1 teaspoon coarse kosher salt
Directions :

  1. Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper. Set aside.

  2. In a small bowl, combine the salt, white pepper, cinnamon, nutmeg and cloves. Pat the tenderloins dry and then rub with the spice mixture.

  3. Bake for 25 minutes or until they register at 165°F using a digital thermometer. Remove from the oven and allow to rest for 5 minutes before slicing into 1 inch pieces.

  4. Heat the olive oil in a small saucepan over low heat. Add the shallots, sauteing for 2-3 minutes or until they start to soften, stirring often.

  5. Stir in the dates, water, white wine, apple cider vinegar, brown sugar, rosemary and salt until blended.

  6. Allow to simmer on low for 10-12 minutes or until the mixture starts to become jammy. Remove from heat until the pork is cooked.

  7. Top the pork pieces with a dollop of date chutney and drizzle of balsamic glaze.

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