Make us your home page

You Asked for It: Spiced Pork Tenderloin With Apple Chutney

Apple chutney is the perfect accompaniment to pork tenderloin.

ELLEN FOLKMAN | Special to the Times

Apple chutney is the perfect accompaniment to pork tenderloin.

I have misplaced a recipe for pork tenderloin with make-ahead chutney. It was from the October 1994 issue of Bon Appétit magazine. Does anyone have the recipe? Thank you.

Pat Simkus, Brandon

Monica Gummer of Homosassa shares the recipe from Bon Appétit. When Pat sent her request, she mentioned it was an easy and quick meal. She was right. It's delicious too. There are so many flavors from all the spices in both the pork marinade and chutney. There are many different spices but they all work well together. The flavors do not compete but rather complement. The chutney is a nice accompaniment with tender peppers, apples and currants.

Recipe request

Val Sommerville of New Port Richey would like the grilled roast beef sandwich from the former Ollie's restaurant in St. Petersburg. Val says it's the best you would ever eat and she hopes someone has the recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Spiced Pork Tenderloin With Apple Chutney

Apple chutney:

3 cups finely chopped peeled Granny Smith apples (about 4 medium)

1 cup chopped onion

1 cup packed golden brown sugar

1 cup water

¾ cup cider vinegar

½ cup chopped red bell pepper

½ cup dried currants

1 tablespoon chopped peeled fresh ginger

½ teaspoon chopped garlic

1 teaspoon salt

½ teaspoon dried crushed red pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

Pinch cloves

For the pork:

¼ cup olive oil

3 tablespoons chopped garlic

½ teaspoon ground cumin

½ teaspoon cayenne pepper

½ teaspoon ground cinnamon

3 pounds pork tenderloins

To make chutney, combine all ingredients in a large heavy saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour. Season chutney with salt and pepper. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

For the pork, combine oil, garlic, cumin, cayenne pepper and cinnamon in bowl. Rub over pork. Cover pork and refrigerate at least 4 hours or overnight.

Preheat oven to 400 degrees. Heat large nonstick skillet over high heat. Season pork with salt and pepper. Add to skillet in batches and brown on all sides, about 5 minutes per batch. Transfer pork to large baking pan. Roast pork until thermometer inserted into thickest part registers 155 degrees, about 15 minutes. Transfer pork to a platter and let rest 5 minutes.

Cut pork into ½-inch-thick slices and serve with chutney.

Serves 6.

Source: Monica Gummer of Homosassa via Bon Appétit

You Asked for It: Spiced Pork Tenderloin With Apple Chutney 03/05/13 [Last modified: Thursday, March 7, 2013 8:25am]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours

  1. Top things to do in Tampa Bay for Tuesday May 30


    Finding Neverland: The hit Broadway show follows the story behind playwright J.M. Barrie as he struggles to find inspiration to create Peter Pan, until he meets four young brothers and their beautiful widowed mother. 7:30 p.m., Carol Morsani Hall at the Straz Center for the Performing Arts, 1010 N MacInnes Place, …

    Mitchell Wray, Jordan Cole, Finn Faulconer and Ben Krieger as the Llewelyn Davies Boys in the National Tour of Finding Neverland. Photo by Carol Rosegg.
  2. Big rents and changing tastes drive dives off St. Pete's 600 block

    Music & Concerts

    ST. PETERSBURG — Kendra Marolf was behind the lobby bar of the State Theatre, pouring vodka sodas for a weeknight crowd packed tight for Bishop Briggs, the latest alternative artist to sell out her club.

    Sam Picciano, 25, left, of Tampa and Molly Cord 24, Palm Harbor shop for record albums for a friend at Daddy Kool Records located on the 600 block of Central Avenue in St. Petersburg, Florida on Saturday, May 20, 2017. OCTAVIO JONES   |   Times
  3. Restaurant review: Features Gastropub in Riverview is fine as movie theater fare, but unimpressive otherwise

    Food & Dining

    Movies aren't exactly dying. Despite all the sturm und drang of predictions that Netflix and streaming videos would kill the cinema, global box office receipts hit $38.6 billion in 2016, a 1 percent gain over the previous year. But that doesn't mean going to the cinema is precisely what it was a generation …

    Soft pretzels are displayed with a beer at the Features Gastropub in the Riverview 14 GDX  theater in Gibsonton, Fla. on Thursday, May 25, 2017.   The 5,900-square-foot Features Gastropub open in the . This element of the project is the brainchild of Philadelphia chef Brian Duffy, who appears frequently on NBC's The Today Show and the Spike TV show Bar Rescue
  4. From the food editor: I love that food is a huge part of Master of None's transcendent second season


    Deep into a late-night binge of Master of None, Aziz Ansari's Netflix series that returned for its second season May 12, I realized I was laying as far back on my couch as possible, blanket clutched up to my chin, eyebrows permanently raised.

    Dev (Aziz Ansari) and Arnold (Eric Wareheim) eat lunch in Modena, Italy, in the second season of "Master of None."
  5. Three 'MasterChef' contestants from the Tampa Bay area talk cooking inspiration and more


    When Gordon Ramsay's MasterChef begins its eighth season tonight, the Tampa Bay area will have three contestants to root for. A marketing director from Tampa, a dentist and Palm Harbor native, and an employee for a steel supply company are all trying to impress a trio of judges with their home-cooking skills.

    Jeff Philbin, from Tampa, left, Palm Harbor native Paola Annoni Patel, and Danny Flores, of Land 'O Lakes, will be competing on the season premiere of "Masterchef."