Herbed Pork Tenderloins with Apple Chutney

From Ina Garten comes a simple, make-ahead pork recipe perfect for easy entertaining.

By The Editors

Make it Ahead by Ina Garten

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"Cooking pork tenderloins for the first time was a revelation to me because I didn’t grow up eating pork," says Ina Garten, chef, host of Food Network's The Barefoot Contessa, and author of Make it Ahead (Clarkson Potter). "I prep them—seasoning them with rosemary and thyme and wrapping them with prosciutto—and then roast them just before dinner. I love to serve these with homemade apple chutney."

2 pork tenderloins (2 1/2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto
Apple Chutney (recipe follows)

1. Preheat the oven to 450 degrees.

2. Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

3. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Note: Pork can be cooked medium rare because there is no longer a concern about trichinosis. Overcooked pork will be dry and flavorless.

Make it ahead:
Assemble the pork completely, wrap tightly, and refrigerate for up to 24 hours. Roast before serving.

Serves 6 to 9


Apple Chutney

1 cup chopped yellow onion
2 tablespoons minced or grated fresh ginger (see note)
1 cup freshly squeezed orange juice (4 oranges)
3/4 cup apple cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole mustard seeds
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
6 Granny Smith apples, peeled, cored, and ½-inch-diced
3/4 cup raisins

1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.

2. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

Note: To mince ginger, I peel it, dice it, and process it in a mini food processor.

Make it ahead:
Store covered in the refrigerator for up to 2 weeks.

Makes 5 cups

Reprinted from Make it Ahead. Copyright © 2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.


I will never bake a pork roast again without using this recipe. I didn't change a thing and it was wonderful. Bought Costco pork loins.

sharnlar@hotmail.com on 2014-12-14 16:28:12

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