Pork Tenderloin Saddleback

READY IN: 55mins
Recipe by ratherbeswimmin

Adapted from a recipe served at Mirror Lake Inn, Lake Placid, NY. A very simple seasoned pork with a delicious chutney.

Top Review by MsSally

OMG. This is wonderful company worthy dish. I made this last night for dinner and WOW. The flavor is out of this world. I made the chutney on my gas eye on the grill while I was grilling the tenderloin. So no heat in the kitchen. I made as stated except that I omitted the white sugar and only used 1/2 c of brown sugar.

Ingredients Nutrition


  1. Spread the olive oil over the tenderloins.
  2. Sprinkle tenderloins with salt and pepper.
  3. Grill over medium-high heat for about 25 minutes, turning every 5 minutes or so to grill all sides.
  4. Remove from grill, cover and let rest for 5 minutes.
  5. Slice on the bias, 1-inch thickness.
  6. Serve with chutney.
  7. Apple Cranberry Chutney: Put the apples, apple juice, vinegar, and sugars in a saucepan; bring to a boil over medium-high beat.
  8. Lower heat and simmer for 8-10 minutes.
  9. Stir in the cinnamon, cloves, and cranberries.
  10. Cook for another 5 minutes or so until the apples are tender.
  11. If needed for additional thickness, add the cornstarch and cold water together; stir to mix.
  12. Add to the apple mixture; bring to a boil to thicken.
  13. Remove from heat and serve.

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