Shorter days and cooler air in the fall bring out the “I need the best pork tenderloin recipe for autumn” in me! My go-to has always been Ina Garten’s Herbed Pork Tenderloins with Apple Chutney. But this year I decided to change up the chutney to include melon. Cantaloupe wrapped with prosciutto is a delicious dairy free, gluten free snack. Therefore, I figured the melon chutney would pair well with the prosciutto wrapped pork. With all of the seasonal flavors it is perfect for a fall dinner party!
It is easy to overcook pork. Don’t be fooled by thinking you need to cook until the pink is gone. Ina’s temperature method works every time for perfect, moist meat. Roast until an instant read thermometer shows 140 to 145 degrees in the center. Then let it rest for 15 minutes, covered tightly with foil.
The first time I made the chutney, I only cooked it for 30 minutes which was not long enough for the fruit to soften. Cooking for 50-60 minutes softens the fruit but you may need to add more apple cider if too much of the liquid evaporates. If you like to reheat leftovers in the microwave, you know the meat dries out quite a bit. The chutney helps add moisture back to the dish so there are no compromises on Day 2!
I loved serving this pork tenderloin with Fall Salad with Romaine, Melon and Lardons and Root Vegetable Hash.
- 2 pork tenderloins (2 1/2 - 3 pounds total)
- 1 T minced fresh rosemary
- 1 T chopped fresh thyme leaves
- 1/2 T salt and 1/2 T pepper
- olive oil
- 12 slices of prosciutto (about 6 oz)
for Melon Apple Chutney
- 1 t cinnamon
- 1/2 t ground cloves
- 1 t allspice
- 1 cup of diced cantaloupe (1/4" dice)
- 2 diced Granny Smith apple (1/4" dice), peeling is not required
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 1/2 T minced, peeled, fresh ginger
- 1 c apple cider
- Prepare all ingredients for the chutney. Combine all ingredients in to a medium saucepan. Bring to a boil over medium high heat, while stirring. Reduce heat to low and simmer for 50 minutes to an hour.
- Combine rosemary, thyme, salt and pepper in a small bowl. Place the tenderloins on a sheet pan or 9" x 13" glass dish and pat dry. Rub the tenderloins all over with olive oil then rub with seasoning mixture. Wrap the tenderloins with prosciutto. If there is a thin end of the tenderloin, tuck it under.
- Roast for about 20 minutes or until a meat thermometer reads 140 degrees (for medium rare) or 145 degrees (for medium inserted in to the center of the meat. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes.
Amount Per Serving: Calories: 239 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 1606mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 24g Sugar Alcohols: 0g Protein: 18g