In many parts of the country this time of year the weather may be too cold to stand outside and BBQ. Here’s an alternative way to cook this luscious meal – throw it in a sheet pan and cook it in the oven. Couldn’t be more simple than that! A real pan-delight to cook.
There’s nothing unique about this recipe. It is just a pairing of somewhat unique ingredients together and letting them “do their thing.” The chutney infuses sweetness and some slight savory complements to the fruit, vegetable, and meat it cooks with. Oh yeah!
You don’t have to save this meal for a special occasion, or dinner guests. It is so easy to make you can treat yourself to this pork tenderloin dinner without spending a lot of time in the kitchen. And if there’s only two of you, leftovers can easily be turned into pulled pork sandwiches.
A couple of other pork tenderloin recipes you might enjoy: Pork Tenderloin with Brown Sugar & Balsamic, and Herbaceous Pork Loin.
Scatter apples and asparagus around pork loin in the baking sheet.
All ingredients dotted with chutney mixture and cooking away.
For a festive presentation, plate apple and asparagus in a ring on the serving dish.
Let roast sit for 10 minutes to let it finish cooking inside. When temp reaches 145 degrees F, slice pork tenderloin in about 1″ pieces.
Add sliced pork to the apple and asparagus. Ready to eat!
Notes
I used thin-stalked asparagus and thin sliced apples. If using thick stalked asparagus, adjust cooking time and cut apple slices thicker so everything will cook evenly in the pan.
Ingredients
- 1 pound pork tenderloin (approximate weight - I used 1 1/2 pound tenderloin)
- bunch of asparagus, thin or thick stalked (see notes)
- 2 apples (I used Honeycrisp), sliced 1/4 to 1/2 inch thick (depending on thickness of asparagus)
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey
- 1/4 cup chutney (I used green tomato chutney - most chutneys will work)
- 1 1/2 tablespoons olive oil
- Kosher salt & fresh ground black pepper for seasoning
Instructions
- PREP: Preheat oven to 450 degrees F. Place rack in the upper third of the oven. Spray baking sheet with cooking oil.
- Rub pork with oil, salt and pepper. Place on the baking sheet.
- Toss apples and asparagus with oil, salt and pepper. Arrange fruit and vegetable around the pork.
- Whisk mustard, honey and chutney in a small bowl (depending on chutney, this mixture might be thick). Brush (or dollop if thick) over pork, apples and asparagus. Roast for 15 minutes.
- Increase oven temp to broil and continue to cook for about 5 minutes until pork is browned and registers 145 degrees on thermometer.
- Remove pan from oven and let everything rest for about 10 minutes.