Stuffed Pork with Brussels Sprouts and Apples
- 1 (1 pound) pork tenderloin, butterflied and pounded to an even thickness
- salt and ground black pepper to taste
- 4 ounces mango chutney (such as Major Grey’s)
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons dried thyme leaves
- 2 tablespoons extra-virgin olive oil, or more to taste
- ¼ cup apple cider vinegar
- ½ pound Brussels sprouts, trimmed and halved
- 1 Honeycrisp apple, cut into ½-inch dice
- Preheat oven to 425°F (220°C).
- Season cut-side of pork liberally with salt and pepper. Spread chutney over pork in an even layer. Sprinkle rosemary and thyme over the chutney.
- Roll the meat tightly into a cylinder. Secure ends with kitchen twine.
- Heat olive oil in a large cast-iron skillet over medium-high heat.
- Cook pork, starting seam-side down, in the hot oil until golden brown, 2 to 3 minutes per side.
- Pour vinegar into pan to deglaze, scraping browned bits of pork from the pan with a flat-edged utensil.
- Arrange Brussels sprouts and apple around the pork loin and turn to coat in liquid; season with salt and pepper.
- Transfer skillet to preheated oven and cook until the vegetables are softened and golden, about 15 minutes.
- Remove pork loin to a cutting board to cool for 5 minutes before slicing.
Can't find mango chutney at the store? This recipe will be just as tasty with some apricot preserves or jam.
What others are saying
Stephanie D says:
This recipe worked really well with gala apples. It's one of my husband's favorite recipes. One-pan dinners are life savers!
Melissa Hunter says:
You had me at stuffed pork! Normally my go to is the blue cheese and bacon stuffed pork loin, but decided to healthy it up some with this version. The mango chutney, apple, and sprouts together made for a delicious mix of sweet and peppery. Honestly, I didn't even add the thyme and rosemary, although I bet if I did it would have been even more amazing. I did add onion and garlic powder, but that's it.
Erica Schaefer says:
You had me at one pan! My cast iron skillet gets regular use at my house, including this delicious recipe. I did a roasted red pepper chutney instead of of mango. This is perfect for weeknights!
Katie Hason says:
This was a fantastic dish! I don't eat pork regularly, but when I do it's always a real treat. My husband was also a huge fan, we both agree that this is one of our favorites.
Jessica Scott says:
The mango chutney worked wonderfully with the pork and Brussels sprouts in this dish. There's just something about salty, bitter flavors that go perfectly with sweet flavors. The meat was incredibly tender, and overall the flavor was amazing. This is definitely one of my husband's favorite meals.