Onion-Stuffed Pork Tenderloin With Chutney-Mustard Sauce Recipe

Recipe By Slurrp

This onion-stuffed pork tenderloin is a delicious and elegant dish that is perfect for special occasions or a fancy dinner at home. The tender pork is filled with a flavorful mixture of onions, garlic, and herbs, which adds a burst of flavor to every bite. The chutney-mustard sauce complements the pork perfectly, adding a tangy and slightly sweet element to the dish. Serve this dish with roasted vegetables or mashed potatoes for a complete and satisfying meal.

4.9
14 Rating -
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Non Vegdiet
45minstotal
45m.total
Onion-Stuffed Pork Tenderloin With Chutney-Mustard Sauce
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Ingredients for Onion-Stuffed Pork Tenderloin With Chutney-Mustard Sauce Recipe

  • 0.13 Pork Tenderloin
  • 1/4 tablespoon Olive Oil
  • 0.13 Medium Onion, Finely Chopped
  • 1/4 cloves Cloves Garlic, Minced
  • 0.06 cup Breadcrumbs
  • 0.13 teaspoon Dried Thyme
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.03 cup Chutney
  • 1/4 tablespoon Dijon Mustard
  • 0.13 tablespoon Apple Cider Vinegar
  • 0.13 tablespoon Honey

Directions: 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.
Nutrition
value
125
calories per serving
7 g Fat10 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    10g
  • Carbs
    6g
  • Fiber
    2g

MacroNutrients

  • Carbs
    6g
  • Protein
    10g
  • Fiber
    2g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    48mg
  • Iron
    4mg
  • Vitamin A
    69mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    < 1mg
  • Phosphorus
    91mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp