Garlic & Herb Tenderloin with Apple Ginger Chutney

Garlic & Herb Tenderloin with Apple Ginger Chutney


  1. Smithfield® Garlic & Herb Marinated Pork Tenderloin
  2. 1 handful hickory or apple wood chips for smoking, soaked in water and drained

Apple Ginger Chutney

  1. 1/2 cup diced white onion
  2. 1 tablespoon peanut oil
  3. 3 Granny Smith apples, peeled and diced
  4. 1 teaspoon grated fresh ginger
  5. 1/2 cup vinegar
  6. 1/2 cup finely chopped walnuts
  7. 1/4 cup sugar
  8. 1 teaspoon salt
  9. 1 teaspoon red mustard seeds (or substitute yellow mustard seeds)
  10. 1/2 teaspoon black pepper


  1. Heat grill using Kingsford Charcoal for indirect cooking at 200oF.; add drained wood chips.
  2. Place pork tenderloin over indirect heat. Cook/smoke until internal temperature reaches 120oF., about 45 minutes. Remove from grill and raise temperature to high heat. Place tenderloin back on grill over direct heat; grill turning frequently until internal temperature reaches 150oF. Let stand 10 minutes before slicing to serve.
  3. Meanwhile, make Apple Ginger Chutney. In medium skillet, sauté onions in oil over medium-high heat until translucent. Add apples and ginger to onions; sauté 2 minutes. Add remaining ingredients to skillet, reduce heat to low and simmer about 20 minutes. Apples should NOT be mushy. Serve over tenderloin slices.