Pork Tenderloin With Apple Chutney and Crispy Potatoes
Chef Jeremy is so pumped to share with you the techniques of roasting perfect blush-pink Pork Tenderloins with Fingerling Potatoes and Apple Chutney!
- 1 pound pork tenderloin ❄
- 1 pound fingerling potatoes
- 2 crisp tart apples ❄
- 1 shallot
- 2 garlic cloves
- ½ cup apple cider vinegar
- ¼ cup apple cider ❄
- ¼ cup orange juice ❄
- ¼ cup brown sugar
- ¼ cup Brown Butter Truffle
1 cinnamon stick
- 1 teaspoon mustard seed
- ½ cup canola oil
- Balinese Truffle Salt Packet
- ¼ bunch thyme ❄
- ¼ bunch rosemary ❄
- 2 tablespoons butter ❄
- 2 tablespoons Pork Tenderloin Spice Mix
- 2 crisp tart apple
- 1 lemon
- ½ cup brown sugar
- ¼ cup plus 1 tablespoon all purpose flour
- 2 tablespoons oats
- 2 tablespoons butter
- 1 pinch of kosher salt
- Plate lined with paper towel
- Large pot
- Kosher salt
- Cutting board
- 2 medium bowls
- Medium saucepan
- Wooden spoon
- Cast iron pan
- Small bowl
- 2-4 oz ramekins
- Large spoon
❄ Please keep refrigerated before class ❄
For the Pork Tenderloin
For the Apple Crumble
Mise en Place 🥄
Homework: 45 Minutes Before Class
- Remove your pork tenderloin from the refrigerator to temper.
- Boil the fingerlings in a large pot of salted water until they’re fork tender, about 15-20 minutes. Drain and set aside to cool.
- Preheat your oven to 400F.
- Cut the potatoes in half diagonally and place into a medium bowl.
- Peel all four apples. Dice 2 for the chutney and place into a medium saucepan. Slice the remaining apples to ⅛-inch slices and place in a small bowl with the juice of 1 lemon for your crumble.
- Dice the shallot. Smash the garlic.
How to Cook 🍳
- Place the saucepan with the apples over high heat. Mix in the apple cider vinegar, apple cider, orange juice, ¼ cup brown sugar, Brown Butter Truffle Honey, cinnamon stick, shallot, and mustard seed.
- Bring the apple mixture to a boil, then turn the heat down to maintain a simmer. Simmer until the chutney becomes thick and jammy, about 15 minutes.
- Meanwhile, place a large cast iron skillet on the stove and heat to medium.
- In the medium bowl, toss together the fingerling potatoes, 2 tablespoons canola oil, and a large pinch of truffle salt. Mix until well coated.
- Add 2 tablespoons of canola oil into your preheated skillet. Once lightly smokey, sear off the potatoes, flesh side down, until golden brown. Remove and place on a separate plate.
- Carefully wipe out the pan to remove any potato residue and return the pan to medium heat.
- Use a sharp knife to remove the silverskin from your tenderloin, then coat in the spice rub.
- Assemble the basting kit (smashed garlic, rosemary, thyme, and butter).
- Turn your pan to high heat and add in 2-4 tablespoons of oil to coat.
- Once the oil is slightly smoky, sear off each side of the tenderloin until it is golden brown all over, about 2 minutes in total.
- Add the basting kit and use a large metal spoon to base the pork in the butter and herbs.
- Add the potatoes to the pan, flesh side down and transfer to the oven. Bake until the pork is cooked to medium (145F), about 10-15 minutes.
- Remove the pork from the oven and place on a plate to rest for 5 minutes before slicing.
- Plate the sliced pork tenderloin with the potatoes. Dollop on the apple chutney and enjoy every bite!!
Note from the Chef 👩🍳
For the Apple Crumble
(If you haven’t already) Preheat your oven to 400F.
Stir the ¼ cup of the brown sugar and 1 tablespoon of flour into the bowl with the lemon juice and apple until coated.
Divide the apple mixture between two ramekins.
In a separate bowl, combine the remaining ¼ cup flour, remaining ¼ cup brown sugar, the oats, and, optionally, a pinch of kosher salt.
Rub in the two tablespoons of butter until a dough forms.
Sprinkle the dough over the two ramekins.
Set on a baking sheet and bake until Golden Brown & Delicious, about 15 minutes.
This class includes Chef Jeremy’s Pork Tenderloin Spice Mix. We’ve shared the recipe below so you can recreate it in your own kitchen.
Pork Tenderloin Spice Mix
Combine all ingredients in a small bowl. Use for 1½ pounds pork tenderloin.
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon pepper
½ teaspoon mustard powder
2 tablespoons brown sugar
1 tablespoon kosher salt