This pork tenderloin with rhubarb chutney is an elegant and easy meal. The delicious sweet-savory flavors of the chutney pair perfectly with tender pork for a quick main, perfect any night.

pork tenderloin with rhubarb chutney served with colcannon on white plate

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Pork is one of those meats that I sometimes struggle with how best to cook it. Not bacon or more slow-cooking cuts, like shoulder or belly - I have plenty of ideas with those.

But the leaner cuts I can lack inspiration. I tend to worry about whether it will become too dry or have enough flavor, I think. Pork tenderloin, though, is an exception.

pork tenderloin with rhubarb chutney over top and parsley garnish to side

What is pork tenderloin?

Pork tenderloin is a long, thin and tender cut of pork coming from the spine area, also known as pork fillet. It's the most tender part of the animal and has a great balance of being lean yet juicy. It works particularly well roasted or grilled and cooks quickly. Being a mild flavor, it can take on a broad range of seasonings and sauces.

Here the pork itself gets a simple spice rub paired with a sweet-tart rhubarb chutney. You can make the chutney ahead of time, but it's pretty quick to make so also works to make it as the pork roasts.

Are pork tenderloin and pork loin the same?

No, pork tenderloin is much thinner than pork loin and comes from a different part of the animal. While both are relatively lean cuts, tenderloin tends to be juicier and more tender.

Since pork loin is quite wide, it can be cut in to steaks/chops, while pork tenderloin is more served as medallions.

Why do you trim the pork before cooking?

As with many cuts of meat, you often find some fat or sinew on the outside of pork tenderloin. It's important to trim this away as it can seize up and become tough when you cook the meat. All you need to do is get a sharp knife and carefully slide it under the silvery sinew as you pull it back.

How do you know when the pork is done?

The only true way to know when meat is done is by checking the internal temperature. It's recommended that pork is cooked to be above 145F to be safe, which would be medium rare. For this I'd suggest more around 155F, closer to medium but with a slight blush.

What sides work with this dish?

The rhubarb chutney has plenty of flavor so simpler sides are best. Here I served it with colcannon and roasted broccoli, which paired really well, but other green vegetables, Yorkshire pudding or hasselback sweet potatoes would also be great.

pork tenderloin with rhubarb chutney drizzled over top of pork slices

This pork tenderloin with rhubarb chutney is an easy meal that feels like something much more complicated than it is. Tender, juicy pork with a delicious, flavorful sauce, and all quick to make. It's definitely one to enjoy soon!

Try these other easy meaty meals:

Steak foil packets
Grilled chicken gyros with tzatziki
Beef bulgogi
Plus get more mains recipes in the archives.

pork tenderloin with rhubarb chutney on plate with mash to side

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