Chutney Filetto di Maiale Arrosto | Chutney Roasted Pork Tenderloin with Potatoes and Onions

Although chutney is not typically found in an Italian pantry, I always have it on hand. It reminds me of Mostarda di Frutta which is a spicy condiment made from candied fruits and mustard powder. The chutney creates a wonderfully tangy and savory coating that also helps to keep the pork tenderloin moist and juicy. Sometimes I toss in some pitted oil-cured olives and use sweet potatoes. Serve with a chilled glass of Elve’ Grechetto from Madrevite.

Receipt Date: August 31, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Pork Tenderloin, about one pound

1 Large White or Yellow Onion, cut into wedges

4 Red or White New Potatoes, cut into wedges

1/4 cup White Wine

1/2 Jar of Cross & Blackwell Major Grey's Chutney

2 tablespoons Tamari, or Soy Sauce

2 tablespoons Lea & Perrin's Worcestershire Sauce

2 tablespoons White Wine, plus 2 tablespoons to pour over the onions and potatoes

Sea Salt and Pepper, to taste

1/4 cup EVOO, to drizzle over the vegetables


Preheat oven to 375 degrees. Place the pork tenderloin in a large roasting pan. Pour the wine followed by the tamari and then the Lea & Perrin's over the pork. Slather with the chutney. Sprinkle the onions and potatoes around the tenderloin. Splash the veggies with the remaining wine, then drizzle with EVOO. Bake for about 45 minutes, or until a meat thermometer reaches 160 degrees. Let the pork rest for 5-10 minutes before carving. If the veggies are not crisp enough, set them under the broiler while the pork is resting. *Add sea salt and pepper as desired.

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$40.00 750 ml

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