Pork Tenderloin with Date Chutney
Servings: 8
Calories: 696kcal
This Pork Tenderloin with Date Chutney brings together spice-rubbed pork with a date chutney for a major upgrade on traditional tenderloin!
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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
Calories: 696kcal | Carbohydrates: 38g | Protein: 94g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 1113mg | Potassium: 2062mg | Fiber: 3g | Sugar: 32g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 5mg
