There’s something special about a dish that feels restaurant-worthy but is easy enough for a weeknight.

This Pork Tenderloin with Nectarine Chutney is one of my go-to recipes when I want to impress guests—or just treat myself to a satisfying, elegant dinner.

The pork is juicy and perfectly roasted, and the sweet-and-spicy nectarine chutney adds a bold pop of flavor with every bite. It’s savory, summery, and totally unforgettable.

This pork tenderloin recipe features a deliciously sweet and tangy nectarine chutney, making it a perfect dish for summer gatherings.

The combination of diced nectarines, finely chopped red onion, and minced fresh ginger creates a vibrant topping that complements the savory pork beautifully.

The recipe is straightforward and requires basic cooking techniques, ensuring a flavorful meal with minimal effort.

The chutney’s balance of sweetness from brown sugar and acidity from apple cider vinegar, along with a hint of heat from red pepper flakes, elevates the dish.

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Recipe Highlights

This recipe is a balanced blend of savory and sweet, with roasted pork tenderloin paired with a homemade nectarine chutney that’s slightly spicy, tangy, and rich with texture.

It’s an impressive main course that doesn’t require complicated techniques. The chutney can even be made ahead, making it a great option for dinner parties or special occasions.

  • Tender, juicy pork with a bold fruit-forward chutney
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  • Fresh nectarines deliver seasonal flavor
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  • The chutney is sweet, spicy, and tangy
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  • Simple oven-roasted technique for the pork
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  • Elegant enough for guests, easy enough for weeknights

Ingredient Notes

  • Pork Tenderloin: Lean, tender, and perfect for roasting. It cooks quickly and stays juicy at the right temperature.
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  • Nectarines: The star of the chutney—sweet, fragrant, and juicy when ripe.
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  • Red Onion: Adds a deep savory note and texture to the chutney.
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  • Fresh Ginger: Brings warmth and a little zip.
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  • Garlic: Adds earthy depth to the chutney.
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  • Apple Cider Vinegar: Balances the sweetness with tang and helps preserve the chutney.
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  • Brown Sugar: Sweetens and caramelizes slightly in the chutney.
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  • Red Pepper Flakes: Adds just the right amount of heat.
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  • Olive Oil: Used for searing and roasting the pork.

How to Make My Pork Tenderloin with Nectarine Chutney

  1. Prepare the Chutney
    Sauté red onion in olive oil, then add ginger and garlic. Stir in diced nectarines, vinegar, brown sugar, red pepper flakes, and salt. Simmer gently until thickened and jammy, about 15–20 minutes.
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  2. Sear and Roast the Pork
    Season pork with salt and pepper. Sear on all sides in a hot skillet with olive oil. Transfer to the oven and roast at 400°F (200°C) for 15–20 minutes, or until internal temperature reaches 145°F (63°C).
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  3. Rest and Slice
    Let the pork rest for 5–10 minutes before slicing into medallions.
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  4. Serve
    Spoon warm nectarine chutney over the sliced pork and garnish with fresh herbs if desired.

Preparing the Pork Tenderloin

Start by preheating your oven to 400°F (200°C). Season the pork tenderloin generously with salt and pepper to enhance its natural flavors.

In an oven-safe skillet, heat olive oil over medium-high heat. Searing the pork on all sides until browned will lock in the juices, ensuring a moist and tender result.

Making the Vibrant Nectarine Chutney

The chutney is where this dish truly shines. In a mixing bowl, combine the diced nectarines, finely chopped red onion, minced fresh ginger, and minced garlic. This mixture will provide a burst of flavor that complements the pork beautifully.

Add apple cider vinegar, brown sugar, and red pepper flakes to the bowl. Stir well to combine all the ingredients, allowing the flavors to meld together.

Baking the Pork with Chutney

Once the pork is seared, spoon the chutney mixture generously over the top. This not only adds flavor but also creates a beautiful presentation.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). This step ensures that the pork is cooked through while remaining juicy.

Serving Suggestions

After baking, allow the pork to rest for about 5-10 minutes before slicing. This resting period is essential for retaining the juices within the meat.

Serve the sliced pork tenderloin topped with the remaining chutney. Garnish with fresh herbs for an added touch of color and flavor.

Pair this dish with seasonal vegetables for a complete meal that is both satisfying and visually appealing.

This dish pairs beautifully with:

  • Garlic mashed potatoes or roasted baby potatoes
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  • Grilled asparagus or sautéed green beans
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  • A light arugula salad with lemon vinaigrette
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  • Herbed couscous or wild rice

Tips for the Best Pork Tenderloin with Nectarine Chutney

Let your pork rest after roasting—it helps retain its juices. The chutney can be made up to 3 days ahead and reheated before serving.

Use ripe nectarines for the best flavor, but not overly soft ones. If you like more heat, increase the red pepper flakes.

A meat thermometer ensures the pork stays perfectly cooked without drying out.

Pork Tenderloin with Nectarine Chutney
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Pork Tenderloin with Nectarine Chutney

Recipe by JoanneCourse: Main DishCuisine: Modern AmericanDifficulty: Moderate
Servings

1

sliced portion
Prep time

15

minutes
Cooking time

30

minutes
Calories per serving

350

kcal

This dish features a juicy pork tenderloin seasoned and seared to perfection, topped with a homemade chutney made from diced nectarines, red onion, ginger, and garlic. The recipe takes about 1 hour from start to finish and serves 4 people.

Ingredients

  • For the Pork:

  • 1 pork tenderloin (about 1¼ pounds)

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • For the Nectarine Chutney:

  • 3 ripe nectarines, diced

  • ½ red onion, finely chopped

  • 1 tablespoon olive oil

  • 1 tablespoon minced fresh ginger

  • 2 cloves garlic, minced

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons brown sugar

  • ¼ teaspoon red pepper flakes

  • ¼ teaspoon salt

  • Optional Garnish:

  • Fresh thyme or parsley

Directions

  • Make the Chutney
  • Heat olive oil in a saucepan over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and ginger and cook for 1 more minute. Stir in nectarines, brown sugar, vinegar, red pepper flakes, and salt. Simmer for 15–20 minutes, stirring occasionally, until thickened. Set aside.
  • Sear the Pork
  • Preheat oven to 400°F (200°C). Pat pork dry and season with salt and pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned (about 2–3 minutes per side).
  • Roast the Pork
  • Transfer the skillet to the oven and roast for 15–20 minutes or until the internal temp reads 145°F (63°C). Remove and let rest for 5–10 minutes.
  • Slice and Serve
  • Slice pork into ½-inch medallions. Spoon warm chutney over the top and garnish with herbs.

Notes

  • You can double the chutney to use on grilled chicken or as a cheese board topper.
  • Add a splash of water if the chutney thickens too much upon storing.
  • Pork can be marinated ahead of time with olive oil, garlic, and herbs for extra flavor.

Storage of Leftovers

Store pork and chutney separately in airtight containers in the fridge for up to 3 days. Reheat pork gently in a skillet or microwave until warm.

Warm chutney in a small pan or microwave. You can also freeze chutney for up to 2 months.

Sliced pork tenderloin topped with nectarine chutney, garnished with herbs, on a rustic wooden table.