Garlic & Herb Tenderloin with Apple Ginger Chutney

  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Serves: 4 to 6


  • 1 Smithfield® Garlic & Herb Marinated Pork Tenderloin OR Slow Roasted Golden Rotisserie Marinated Pork Tenderloin
  • 1 handful hickory or apple wood chips for smoking, soaked in water and drained
  • 1/2 cup diced white onion
  • 1 tablespoon peanut oil
  • 3 Granny Smith apples, peeled and diced
  • 1 teaspoon grated fresh ginger
  • 1/2 cup vinegar
  • 1/2 cup finely chopped walnuts
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon red mustard seeds (or substitute yellow mustard seeds)
  • 1/2 teaspoon black pepper


  1. Heat grill using Kingsford Charcoal for indirect cooking at 200°F.; add drained wood chips.
  2. Place pork tenderloin over indirect heat. Cook/smoke until internal temperature reaches 120°F., 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 150°F. 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