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Spice-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Apple Chutney

Spice-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Apple Chutney

Dinner
Prep Time
20min
Cook Time
45min
Servings
3
Calories
542
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Chef's Note

For the juiciest pork tenderloin, don't skip the resting period after cooking. This allows the meat fibers to relax and reabsorb their juices. If you prefer a spicier chutney, increase the red pepper flakes to 1/2 teaspoon.

Tags
pork
high protein
roasted
spice-rubbed
sweet potatoes
apple
chutney
one-pan
weeknight dinner
Ingredients

  • 1.5 pounds pork tenderloin

  • 1.5 pounds sweet potatoes

  • 3 tablespoons olive oil

  • 1 tablespoon paprika

  • 1 tablespoon brown sugar

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried thyme

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 2 medium granny smith apples

  • 1 small red onion

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons maple syrup

  • 1/4 teaspoon red pepper flakes

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the spice rub.

  • 3

    Pat the 1.5 pounds pork tenderloin dry with paper towels and coat evenly with the spice rub, pressing gently to adhere.

  • 4

    Peel 1.5 pounds sweet potatoes and cut into 1-inch cubes.

  • 5

    Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.

  • 6

    Spread sweet potatoes on one side of a large rimmed baking sheet.

  • 7

    Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.

  • 8

    Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

  • 9

    Transfer the pork to the other side of the baking sheet with the sweet potatoes.

  • 10

    Place the baking sheet in the oven and roast for 25-30 minutes, or until pork reaches an internal temperature of 145°F (63°C) and sweet potatoes are tender and caramelized.

  • 11

    While the pork and potatoes roast, prepare the apple chutney.

  • 12

    Peel, core, and dice the 2 Granny Smith apples into 1/2-inch pieces.

  • 13

    Peel and finely dice 1 small red onion.

  • 14

    Heat a medium saucepan over medium heat and add the diced red onion. Cook until softened, about 3-4 minutes.

  • 15

    Add the diced apples, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper to the saucepan.

  • 16

    Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until apples are tender and mixture has thickened slightly.

  • 17

    Once the pork has reached the proper temperature, remove the baking sheet from the oven and transfer the pork to a cutting board.

  • 18

    Tent the pork loosely with foil and let rest for 10 minutes to allow juices to redistribute.

  • 19

    If needed, return sweet potatoes to the oven for an additional 5 minutes while the pork rests.

  • 20

    After resting, slice the pork tenderloin into 1/2-inch medallions.

  • 21

    Serve pork medallions with roasted sweet potatoes and apple chutney on the side.

Nutrition Information (per serving)
542
Calories
47g
Protein
27g
Carbs
27g
Fat
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