Barefoot Contessa Herbed Pork Tenderloins With Apple Chutney

Barefoot Contessa Herbed Pork Tenderloins with Apple Chutney is made with pork tenderloins, fresh rosemary, thyme, olive oil, kosher salt, black pepper, and prosciutto. This recipe creates a savory, herb-crusted roast with a sweet apple chutney. It takes about 60 minutes to prepare and serves 6 to 8.

Barefoot Contessa Herbed Pork Tenderloins with Apple Chutney Ingredients

• 2 pork tenderloins (2½ to 3 pounds total)
• 1 tablespoon minced fresh rosemary leaves
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• Good olive oil
• 10 to 12 slices prosciutto
• Apple Chutney

How To Make Barefoot Contessa Herbed Pork Tenderloins with Apple Chutney

1. Preheat the Oven: Set oven to 450°F.
2. Prepare Tenderloins: Place pork on a sheet pan and pat dry with paper towels.
3. Season the Meat: Mix rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper. Rub pork with 2 tablespoons olive oil, then sprinkle herb mix all over.
4. Wrap with Prosciutto: Fold any thinner tail sections under the meat to create an even shape. Wrap with prosciutto, tucking ends underneath, and tie with kitchen string.
5. Roast the Pork: Roast for 20–25 minutes, until internal temperature is 140°F for medium rare or 145°F for medium.
6. Rest and Slice: Cover tightly with foil and let rest for 15 minutes. Slice diagonally into thick slices.
7. Serve: Serve warm with homemade Apple Chutney.

Recipe Tips

• Wrap Evenly: Use prosciutto to seal in flavor and moisture while adding a savory finish.
• Don’t Overcook: Pork is safe at 145°F; overcooking will dry it out.
• Tie for Even Cooking: Tying the tenderloin ensures consistent roasting.
• Make Ahead: You can fully assemble and refrigerate the pork up to 24 hours in advance.
• Use a Thermometer: An instant-read thermometer guarantees perfect doneness.

What To Serve With Pork Tenderloin

This pork tenderloin pairs beautifully with roasted root vegetables, mashed potatoes, green beans, or a fresh salad. The apple chutney adds a sweet and tangy contrast that also goes well with crusty bread or wild rice.

How To Store Pork Tenderloin

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly in foil and freeze for up to 2 months. Reheat gently to avoid drying out.

Pork Tenderloin Nutrition Facts

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 6g
• Carbohydrates: 4g
• Sugar: 2g
• Protein: 38g
• Sodium: 720mg

FAQs

Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor, but you can use 1 teaspoon dried rosemary and thyme as substitutes.

Do I have to use prosciutto?
Prosciutto adds flavor and helps keep the meat moist, but you can skip it or use pancetta.

Can I grill the tenderloin instead?
Yes, grill over indirect heat until internal temperature reaches desired doneness.

Should I peel the tenderloin’s silver skin?
Yes, removing the silver skin helps the meat cook more evenly and improves texture.

Is the apple chutney essential?
It’s highly recommended—it adds a sweet, tangy complement to the savory pork.

Try More Recipes:

• Barefoot Contessa Make-Ahead Roast Turkey
• Barefoot Contessa French Chicken Pot Pies
• Barefoot Contessa Roast Chicken With Bread & Arugula Salad