Herbed pork tenderloins with apple chutney from Make It Ahead: A Barefoot Contessa Cookbook (page 109) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm fig and arugula salad; Make-ahead goat cheese mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debakken on November 04, 2024

    Planning my Thanksgiving menu and this will be the third time I've served this recipe as the main course. In my experience, it's foolproof. I love that I can get it ready the night before and that's it's so easy to roast the next afternoon. The very lean pork stays so juicy and flavorful.

  • anya_sf on May 27, 2019

    I made the rub a few days ahead and prepped the pork the night before roasting. I probably cooked it 5 minutes too long (30 min, 155 degrees) - it was still delicious, but next time I'll check earlier. We loved it and did not think it needed the chutney.

  • gastronom on March 05, 2015

    Very good. Recommend you make her apple chutney, too--good combo

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