Prosciutto Pork Tenderloin with Apple Chutney

By Christina Collins

Ina Garten’s Pork Tenderloin is my favorite fall pork recipe.

This pork tenderloin recipe is seasoned with savory herbs like thyme & rosemary and then wrapped in a salty prosciutto and then, simply baked. Right there, it’s a winning combination. But there is so much more to come!

This already perfect pork is then served with a sweet and spicy apply chutney that, at first, seems like a strange combination. But this recipe came from the queen herself, Mrs. Ina Garten and I can confirm beyond all certainty, that the Apply Chutney should not be skipped. Until you try it, you won’t understand the jaw dropping flavors in this combination or the prosciutto, herbs, pork and apples. It’s incredible.

prosciutto wrapped pork tenderloins
This pork can be prepared 24 hours in advance and baked right before serving

I have made this meal over half a dozen times and each and every time, it is simply outstanding. It amazes me time and time again. I think it is one of Ina Garten’s best recipes, and certainly one of my favorite.

The most difficult part of this recipe is wrapping the prosciutto around the tenderloins, but after trying to get them perfectly even in the beginning, I learned soon that a rustic approach does the job just fine. It’s okay if some pieces overlap – just get it around the best you can.

After the tenderloins are prepared, you can either cook right away or, if making ahead, wrap them in plastic and tuck them away in the fridge. They will stay just fine for at least one day, and I have pushed dit to two with no problems.

Time to make the Apple Chutney.

Apple Chutney

The ginger adds just a slight punch to this sweet, spicy, savory jam. You won’t believe it until you taste it with the pork tenderloin, but they are match made in culinary heaven.

We are all accustomed to seeing pork chops served with apple sauce. They are a natural fit. This dish takes that whole pairing to an entirely new level. This apple chutney is an elevated version of traditional apple sauce and it is incredible. It is NOT to be skipped.

NOTE: This chutney recipe makes about 2.5 pint size mason jars. It stores well in the refrigerator for a couple of weeks and also freezes well.

I will be making this Prosciutto wrapped Pork Tenderloin with Apple Chutney recipe for the rest of my life. #Truestory.

Kitchen Tips:

  • If you are preparing this meal in advance, take the prosciutto wrapped pork out of the fridge for about 30 minutes before cooking to take the hard chill off of it. Then follow the cooking instructions as normal.
  • Before serving, warm the chutney slightly in a non stick sauce pan. It should not be hot, just slightly warm or or room temperature.
  • Use a sharp knife, preferably a filet or boning knife, to slice on a diagonal in 1 inch – 1.5 inch slices. Arrange artfully on a platter.
  • Use a reliable thermometer!

Read my in depth review on the Thermoworks DOT Leave in Probe thermometer and why I recommend investing in one.

prosciutto wrapped pork tenderloins

Prosciutto Wrapped Pork Tenderloins with Apple Chutney

This recipe has it all- Salty prosciutto, savory herbs, sweet apples and spicy ginger. The flavor combinations are astonishing and a real show stopper.
Prep Time 20 mins
Cook Time 15 mins
Resting Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine International
Servings 4


  • 2 pork tenderloins 2½ to 3 pounds total
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 10 to 12 slices Prosciutto
  • Apple Chutney see recipe

Apple Chutney

  • 1 cup chopped yellow onion
  • 2 tablespoons minced or grated fresh ginger
  • 1 cup freshly squeezed orange juice 4 oranges
  • ¾ cup apple cider vinegar
  • 1 cup light brown sugar, lightly packed
  • 1 teaspoon whole mustard seeds
  • ¼ teaspoon crushed red pepper flakes
  • teaspoons kosher salt
  • 6 Granny Smith apples peeled, cored, and ½-inch-diced
  • ¾ cup raisins


  • Preheat the oven to 450 degrees.
  • Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
  • Roast for 20 to 25 minutes, until an instant-read thermometer, or a leave in probe thermometer, reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Apple Chutney

  • Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

Love Pork Tenderloin? Check out this amazing Cider Roasted Pork Tenderloin recipe! It’s the perfect fall meal.

pork tenderloin

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