Pork tenderloin is one of my favorite quick and versatile dinner options. Because of its size, it cooks in about 20–25 minutes and stays juicy and flavorful, making it ideal for busy weeknights yet elegant enough for guests. I like to roast the tenderloin on a sheet pan with asparagus and top everything with a bright apricot chutney. The chutney is simple to make from dried apricots simmered with apple cider vinegar, honey, and lemon juice—the sweet-tart balance complements pork beautifully.
The pork is seasoned with a straightforward, flavorful rub: salt, black pepper, garlic powder, onion powder, and smoked paprika. A light coating of olive oil helps the seasoning adhere and promotes even browning. This dinner looks impressive in photos but is very easy to prepare. The apricot chutney is versatile—try it with grilled chicken, fish, or pork. Adding asparagus to the sheet pan is optional, but it makes the meal complete with minimal extra effort.
Whether it’s a weekday or a special occasion, this pork tenderloin with apricot chutney is a reliable, delicious choice.
- 2 pork tenderloins
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 2 tbsp. olive oil
- 6 oz. dried apricots, chopped
- 1/3 cup apple cider vinegar
- 5 tbsp. honey
- Juice of 1/2 lemon
- 1 lb. asparagus, ends removed, cut into 3-inch pieces (optional)
- Preheat the oven to 425°F (220°C). In a small bowl, combine the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the pork tenderloins with olive oil, then coat evenly with the spice mixture. Place the tenderloins on a rimmed baking sheet and arrange the asparagus around them if using.
- Roast for 20–25 minutes, flipping the tenderloins and turning the asparagus halfway through. The pork is done when the internal temperature reaches 165°F (74°C). Remove from the oven and let rest briefly before slicing.
- While the pork cooks, make the apricot chutney: combine the chopped dried apricots, apple cider vinegar, honey, and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook about 15 minutes, until the apricots soften and the mixture thickens slightly. Stir occasionally.
- Serve sliced pork topped with apricot chutney and roasted asparagus alongside.
- Enjoy!
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