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.
What to Grab at the Store
It should be a breeze to find most of these ingredients at your local grocery store if you don’t already have them. Make sure to check out the swaps below, too, if you feel like getting creative. A full list of ingredients with measurements is available in the printable recipe card below.
- Pork Tenderloin – Lean and tender, pork tenderloin cooks up quickly and easily. Make sure to pat it dry before seasoning so the spices stick better.
- Coarse Kosher Salt – Salt brings out all of the flavors of the other spices in the rub.
- Ground White Pepper – White pepper adds a subtle heat without overpowering the dish. If you don’t have white pepper, black pepper works too.
- Ground Cinnamon – This spice warms up the flavor profile and adds a hint of sweetness.
- Ground Nutmeg – Just a touch gives the spice mix more depth.
- Ground Cloves – Cloves add even more warmth to the rub.
- Balsamic Glaze – This glaze gives the finished dish a tangy sweetness. You can buy it at the store or easily make your own balsamic glaze.
Date Chutney
- Extra Virgin Olive Oil – Use this oil to help soften the shallots and add a bit of richness.
- Shallot – These are a little milder than onions but they still pack in plenty of flavor.
- Medjool Dates – These are naturally sweet and chewy and break down into a consistency that’s similar to jam.
- Water – Just a little water is all you need to help everything cook down.
- White Wine – A splash of wine adds brightness and complexity to the chutney.
- Apple Cider Vinegar – A bit of acidity from vinegar balances out the sweetness of the dates.
- Light Brown Sugar – Sugar gives the chutney a little boost of sweetness and helps to thicken it.
- Fresh Rosemary – Earthy and fragrant, rosemary adds herby flavor that complements the sweet notes.
- Coarse Kosher Salt – Salt rounds out the flavors and balances the sweetness.
The Play-by-Play
This pork tenderloin comes together in just a few simple steps. Be sure to have all of your ingredients gathered and measured so that prep time is easy-peasyl
- Season the Pork. Mix the salt, white pepper, cinnamon, nutmeg, and cloves in a small bowl. Pat the pork dry, then cover it with the spice blend.
- Bake. Place the pork on a lined baking sheet and pop it in the preheated oven. Once it’s done, let it rest before slicing so the juices stay locked in.
- Make the Chutney. Drizzle the olive oil into a small saucepan and saute the shallots until they’re soft. Stir in the dates, water, wine, vinegar, brown sugar, rosemary, and salt. Then let it simmer until it’s thick and jam-like.
- Assemble and Serve. Spoon the chutney over each slice of pork before adding the balsamic glaze.
5S Philosophy 👩🏻🍳
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- Salt – The right amount of kosher salt makes all of the other flavors in the spice rub and the chutney pop!
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- Seasoning – Cinnamon, nutmeg, and cloves add warmth and depth that pairs so well with the meat and dates.
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- Sauces – Balsamic glaze and the date chutney both add amazing flavor to the mild and tender pork.
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- Swaps – No dates? Try figs or golden raisins. Out of white wine? Apple juice or extra vinegar works. And if you want a smokier flavor, add a pinch of smoked paprika to the spice rub.
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- Senses – The smell of this dish while it’s baking is absolutely incredible! Warm spices, roasting pork, and caramelizing chutney all come together in the best way. Plus, the flavor is out of this world — juicy pork, rich chutney, and the tangy glaze make for a seriously crave-worthy combination.
Round it Out
This pork tenderloin pairs perfectly with so many sides! Creamy mashed potatoes, fluffy rice, or buttery polenta are all delicious side dishes that will soak up all of that juicy goodness.
For fruits and veggies, try air-fried Brussels sprouts or applesauce. And if you want to go all out, serve it with a loaf of crusty bread to scoop up the chutney.
Storage and Freezing
Have leftovers? Lucky you! You can easily store them and enjoy them later in the week. The chutney can be made a day or two in advance. Just store it in an airtight container in the fridge and warm it up when you’re ready to serve. You can also season the pork ahead of time and keep it in the fridge overnight before roasting it.
How to Store
Store the sliced pork and chutney separately in airtight containers. They’ll stay fresh for up to 3 days.
Can I Freeze Pork Tenderloin?
Pork tenderloin freezes well! Wrap individual slices tightly with plastic wrap or aluminum foil and freeze them for up to 2 months. The chutney can also be frozen in a separate container. Reheat them straight from the freezer or allow them to thaw in the fridge first overnight.
Top Recipe Questions
Yes! While pork tenderloin is ideal for this recipe, you can swap in pork loin — just adjust the cooking time since it’s a thicker cut.
Use a meat thermometer. Pork should be cooked to 145 degrees Fahrenheit for the best texture and juiciness. Let it rest for a few minutes before slicing.
Gently warm the pork slices in an oven or on the stovetop with a splash of broth to keep them juicy. The chutney can be reheated in a small saucepan over low heat.
More Meaty Meals
On the search for other meaty main dishes that are sure to steal the show? Check out these easy options that will have everyone rushing to the dinner table.
Pork Tenderloin with Date Chutney
Ingredients
Pork Tenderloin:
- 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
Date Chutney:
- 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
Instructions
Pork Tenderloin:
- Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper. Set aside.
- In a small bowl, combine the salt, white pepper, cinnamon, nutmeg and cloves. Pat the tenderloins dry and then rub with the spice mixture.
- 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.
Date Chutney:
- 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.
- Stir in the dates, water, white wine, apple cider vinegar, brown sugar, rosemary and salt until blended.
- 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.
Assembly:
- Top the pork pieces with a dollop of date chutney and drizzle of balsamic glaze.
Nutrition
