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Rosemary Roasted Pork Tenderloin with Plum Chutney

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Some fruit is in the Mother Earth Produce bin this week, and I really wanted to make something marrying the flavors of sweet and savory.  I love savory dishes with a little hint of sweet and vice versa.  That’s why the majority of the salad dressings I make always have honey in them. For today’s recipe, the plums from the bin were my pick for making a little something sweet to go with a rosemary roasted pork tenderloin.

The Rosemary Roasted Pork Tenderloin with Plum Chutney recipe turned out so fantastic, that I tagged it under holidays and Wine and Dine because it would be a great meal to make if you’re entertaining.  The plum chutney can be made a week in advance (hello, easy party prep) and the pork tenderloins are not only affordable for feeding a crowd, they’re crazy simple to make.  Serve the Rosemary Roasted Pork Tenderloin with Plum Chutney with a green and a starch if you’d like, and you’ve got a fancy schmancy dinner on your hands that took next to no time at all to pull together.  While the Rosemary Roasted Pork Tenderloin with Plum Chutney can be a “wow” dish, it’s also completely doable for a weeknight dinner as well.  Just make sure to have extra pork tenderloin leftover for a grilled panini the next day. Leftover rosemary roasted pork, plum chutney and an oooey, gooey cheese smashed and grilled between bakery bread?  Sign me up!

 

Rosemary Roasted Pork Tenderloin with Plum Chutney

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Plum

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