Tag Archives: cherry apple chutney

Smoked Pork Tenderloin with Cherry Apple Chutney

Listen! the wind is rising, and the air is wild with leaves.
We have had our summer evenings,
now for October eves.
– Humbert Wolfe


There are times when it feels as though summer’s end may never come — but with this first crisp in the Nashville air, we are finally feeling that fall is upon us. Sweaters and changing leaves and football and … smoked pork tenderloin with cherry apple chutney: that’s what we are really thinking of here at the Flavor kitchen.  It is one of our favorite dishes to serve, and ever-popular for September and October weddings.  But most importantly, it makes for a great dish to serve at home on these cool autumnal evenings…



serves 4

  • 2 1/2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 2 large gala apples
  • 1/4 cup dried cherries
  • 2 tablespoons rosemary, finely chopped
  • 1 cup bourbon (your favorite regional variety!)
  • 1/2 cup apple cider vinegar
  • pinch of salt

To prepare, dice apples into 1/4 inch cubes.  

Melt butter in a large sauté pan.  Once butter is hot, add diced apples and cook on high heat until apples are fully caramelized.  Take pan off of heat and add bourbon. Replace on heat for the fun (and fantastically photogenic!) part:  the flambéing of the apples!  

Once flames die down, add dried cherries and continue to cook until the liquid is reduced by half.  Add brown sugar and vinegar and cook on medium heat until apples are soft.  Mix in rosemary and salt at the last, and your chutney is ready to serve!


serves 4

  • 1 large pork tenderloin
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons granulated garlic
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • cherry wood chips, soaked for 4 hours

Add soaked wood chips to smoker, and turn on.  

Mix smoked paprika, cayenne, garlic, sugar and salt in small mixing bowl.

Trim fat and silver skin off of the pork tenderloin.  (Note: the “silver skin” is the thin white layer of fat on top of the loin.  It is important to trim this off, because it contracts when cooking as opposed to melting away as regular fat does.) 

Once the tenderloin is ready, rub spices onto meat and smoke for 15 minutes.  Finish cooking pork in the oven for approximately 5 to 10 minutes, or until meat reaches 150 degrees.   Let pork stand for 5 to 8 minutes before slicing.  Cut meat at a bias and top with chutney, to serve.