Roast pork tenderloin with strawberry balsamic chutney

By Annabelle Waugh
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This delicious condiment, made entirely from pantry staples, is the perfect topping for roasted pork tenderloin, but is also lovely served with grilled chicken, spooned over goat cheese-topped baguette toasts, blanketed over a warmed wheel of brie with crackers, or spread inside a grilled cheese made with extra old Cheddar. Serve this juicy pork tenderloin with steamed broccoli and buttered baby new potatoes.



  • 2 pork tenderloins (750 grams total)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1/4 cup finely diced shallot
  • Pinch dried rosemary or thyme, crushed
  • 1 tablespoon balsamic vinegar
  • 1/4 cup strawberry or raspberry jam
  • 3 tablespoons chopped toasted walnuts, almonds or pecans


  1. Place pork on rack in small roasting pan. Mix one tablespoon of the oil with paprika. Brush pork with paprika mixture; sprinkle with salt and pepper.
  2. Roast in 450°F (230°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Tent with foil and let stand ten minutes before slicing.
  3. Meanwhile, in small nonstick skillet, heat oil over medium heat. Fry shallot, rosemary, and a pinch each of salt and pepper until shallot is softened, about three minutes.
  4. Add balsamic vinegar, stirring well. Remove from heat.
  5. Stir in jam and nuts until combined.
  6. Serve chutney with sliced pork.


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