Panko Crusted Pork Tenderloin with Apple Walnut Chutney

Whether you’re looking for something delicious and hearty to serve for a special occasion or just want to spice up your weekly dinner recipe repertoire, Panko-Crusted Pork Tenderloin with Apple Walnut Chutney is a perfect choice. This mouthwatering dish features succulent pork tenderloin coated in crispy panko breadcrumbs (complemented by a dash of our Organic Garlic Salt) and served with a sweet, tangy apple walnut chutney. Making this five-star restaurant-quality entree is a surprisingly easy way to impress any guest … or those hard-to-please family members!

Ingredients (Serves 4):

  • 4 eggs
  • 2 pork tenderloins (about 1 1/2 pounds total)
  • 2 cups all-purpose flour
  • 2 cups panko breadcrumbs
  • 2 Granny Smith or green apples (diced)
  • 1/2 medium yellow onion (chopped)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup dried cranberries
  • 4 cloves of garlic (crushed/chopped)
  • 4 Tbsp. butter
  • 1/4 cup fresh cut parsley (chopped)
  • 1 tsp. ginger (chopped/crushed)
  • 1 tsp. Real Salt Organic Garlic Salt
  • Kosher Real Salt
  • Black pepper
  • 1/4 cup avocado oil
  • 1 tsp. rosemary (chopped)
  • 2 tsp. honey


  • Preheat the oven to 400 degrees.
  • Beat 4 eggs in a bowl.
  • Season the tenderloin with Kosher Real Salt and black pepper.
  • On a dinner plate, mix panko breadcrumbs, 1 tsp. Redmond Organic Garlic Salt, and fresh, chopped parsley.
  • Add the all-purpose flour to a different plate.
  • In a medium frying pan, add 1/4 cup avocado oil and place over medium-high heat.
  • Roll the seasoned pork tenderloin in the all-purpose flour.
  • Dip the tenderloin in the egg mixture and then in the panko mixture.
  • Repeat the previous two steps for the other pork tenderloin.
  • Sear the tenderloins in hot oil on all four sides.
  • When seared on all sides, remove from oil and transfer to a baking sheet. Place in the oven for 14 minutes (or until they reach an internal temperature of 155 degrees Fahrenheit).
  • In a clean, medium-sized frying pan, add 2 Tbsp. of butter and place over medium-high heat until melted.
  • Add chopped onion and garlic to the frying pan. Sauté until translucent.
  • Add cranberries, apples, walnuts, honey, and ginger to the frying pan.
  • Pull the pork out of the oven, and let it rest for 5-10 minutes.
  • Once the chutney is brown (after about 7 minutes), turn the heat to low and add the other 2 Tbsp. of butter.
  • Let the butter melt and stir it into the other ingredients; remove pan from the heat.
  • Slice the rested pork into medallions (1/4-inch slices).
  • Place pork medallions on a plate and put chutney over the top.

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