Serves 6 to 8
I NEVER ATE anything like pork tenderloin growing up. My world consisted of pasta, and then some more pasta, then maybe some chicken, and then more pasta. When I was older, dishes like tenderloin seemed very fancy and out of reach, so I rarely considered making them. However, one night, I was shopping for some inspiration for dinner and came across a pork tenderloin. I decided to go for it. It was so easy to make, I wondered why I never tried it before. It has now become part of my regular repertoire and I often serve it, topped with a tart and fresh chutney, when I have friends over for dinner.
2 tablespoons olive oil
1 teaspoon maple sugar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Himalayan salt
½ teaspoon freshly ground black pepper
1 pork tenderloin (1 to 1½ pounds)
1 teaspoon olive oil
Cranberry-Maple Chutney or Cranberry-Thyme Chutney (here)
Position an oven rack in the middle of the oven and preheat the oven to 450°F. Ten to 20 minutes before you plan to cook your pork loin, place an oven-proof skillet (10-inch or larger, preferably cast iron) in the oven. You want to get the pan and oven nice and hot before you start.
As your pan heats, prepare the marinade: Combine all the ingredients in a small bowl and whisk to combine. Place the pork loin in a dish and pour the marinade over to coat. Let sit at room temperature until ready to cook.
Carefully remove the hot pan from the oven and place it on the stovetop. Drizzle with some olive oil and spread it around the pan to coat. Set the marinated pork in the pan and return it to the oven. Roast for 10 minutes. Flip the pork to the other side, reduce the oven temperature to 400°F, and continue roasting for another 10 to 15 minutes. The pork is done when its internal temperature, in the thickest part of the meat, reaches 140°F to 145°F. Transfer the pork to a cutting board. Tent with foil and let the meat rest for 10 minutes before serving.
When it is ready, carve and serve with the chutney on top. Leftovers will keep in the refrigerator for 3 days.