Cider-roasted pork tenderloins with roasted plum chutney from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 106) by Ina Garten

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Notes about this recipe

  • angela_gnbj4y on January 20, 2026

    Allowed to marinate overnight which may have been my mistake- the marinade flavor is very strong. I would not make this again.

  • tmitra on December 18, 2023

    This was very good. Based on reviews elsewhere, I used 1.5 tablespoons of salt in the marinade. I marinated for 8 hours. I aimed for 135 degrees in 20-25 minutes. I didn't have access to ripe plums, so I made the apple chutney from Ina's "Make It Ahead."

  • anya_sf on October 09, 2017

    The first time I made this, I forgot the salt in the marinade. The marinade imparted a lot of flavor (I marinated overnight), but the pork definitely needed extra salt upon serving. The second time I made this, I remembered the salt. For me, the pork ended up perfectly seasoned, but my husband still sprinkled some fleur de sel on top. The tenderloins were cooked in exactly 20 minutes, moist and juicy with slightly rosy interiors. The plum chutney was a nice accompaniment, although the pork was also great by itself.

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