Bacon-Wrapped Pork Tenderloin with Apple Chutney
Traditional British Recipes

Bacon-Wrapped Pork Tenderloin with Apple Chutney

In the Oven
serves 4

This roast pork tenderloin is wrapped in bacon, seared until golden and finished in the oven for a juicy centre. A quick apple chutney, balanced with cider vinegar and brown sugar, cuts through the richness and makes the dish feel special without being fussy.

DinnerMainRoast
15 mins prep28 mins cook55 mins total

  1. Heat the oven to 200°C (180°C fan), gas mark 6. Pat the pork dry, trim away any silver skin and season lightly with salt and black pepper.

  2. Lay the bacon rashers side by side on a board, overlapping them slightly. Place the pork in the centre and wrap the bacon around it, securing the seam underneath.

  3. Heat an ovenproof frying pan over medium-high heat. Add the wrapped pork and sear for 2–3 minutes on each side until the bacon is browned.

  4. Transfer the pan to the oven and roast for 22–28 minutes, until the centre of the pork reaches 63°C. Transfer to a board and rest for 10 minutes.

  5. Meanwhile, put the apple, onion, cider vinegar, brown sugar, mustard, mustard seeds and thyme in a small saucepan. Simmer for 15–18 minutes, stirring occasionally, until the apple is tender and the mixture is thick but spoonable.

  6. Slice the rested pork thickly and spoon the warm apple chutney alongside it.

Keep cooking

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