Pork with Apple Chutney

Delicious pork fillet medallions topped with a sweet and tangy apple chutney.


  • PORK
  • 400 g pork fillet tenderloin (cut into 2cm medallions.)
  • 1 tbsp oil
  • 2 large apples (approx. 310g) cored and cut into chunks
  • 1 red onion (finely chopped)
  • 4 pitted dates (finely chopped)
  • 1/8 cup raisins (17g)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/3 cup of apple cider vinegar


  2. Put all the chutney ingredients into a small sauce pan and stir. Bring to the boil before reducing to a gentle simmer.
  3. Cover and simmer for approx. 45 mins. Checking and string occasionally.
  4. PORK
  5. Heat oil in a frying pan over a medium-high heat. Add the medallions to the pan and cook for 2-3 minutes on each side, turning once.
  6. Top the pork with the apple chutney and serve with sides of your choice.

Recipe Notes

The chutney works well with this dish either hot or cold.