Onion-Stuffed Pork Tenderloin With Chutney-Mustard Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a skillet, heat olive oil over medium heat. Add the onions and garlic and cook until softened and lightly browned.
• STEP 3.In a bowl, combine the cooked onions and garlic with breadcrumbs, thyme, salt, and pepper. Mix well.
• STEP 4.Butterfly the pork tenderloin by cutting it lengthwise, but not all the way through. Open it up like a book.
• STEP 5.Spread the onion mixture evenly over the inside of the pork tenderloin. Roll it up tightly and secure with kitchen twine.
• STEP 6.Place the stuffed pork tenderloin on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
• STEP 7.While the pork is roasting, prepare the chutney-mustard sauce. In a small saucepan, combine the chutney, Dijon mustard, apple cider vinegar, and honey. Heat over medium heat until warmed through.
• STEP 8.Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Slice it into thick slices and serve with the chutney-mustard sauce.
• STEP 9.Enjoy this delicious onion-stuffed pork tenderloin with chutney-mustard sauce!

Cooking Tips

• Make sure to butterfly the pork tenderloin carefully, ensuring not to cut all the way through.
• Use kitchen twine to secure the rolled-up pork tenderloin, so it holds its shape while cooking.
• Let the pork rest for a few minutes after cooking to allow the juices to redistribute and ensure a tender and juicy result.

Storage and Serving

• Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork gently in the oven or microwave before serving.
• Serve the pork tenderloin slices with the chutney-mustard sauce on the side for dipping or drizzle the sauce over the pork before serving.