Enjoy this delicious pork tenderloin with yummy homemade sweet potato biscuits, and top it all with melt in your mouth apple chutney!

Rosemary rubbed pork tenderloin is seared and roasted, sliced thin and tucked into soft sweet potato biscuits with a spoonful of warm, cinnamon spiced apple chutney. It is cozy fall comfort food in every bite.

The Best Pork Tenderloin Biscuits (with Sweet Potato and Apple Chutney)

Talk about a yummy comfort food meal. This will make you want to sit next to a warm fire and read a book after dinner. I made this a few days ago and it was so simple and soooo delicious smelling. When the rosemary is cooking with the pork tenderloin, it fills the house with such a delicious smell. It felt like fall had finally arrived.

My house smelled even better when I made the apple chutney to top the pork tenderloin. I think adding a cinnamon stick to most things will only improve circumstances, and thankfully the apple chutney recipe calls for one!

I like to bake sweet potatoes often. I’ll bake several, store them in the fridge and pull them out as needed. I typically like to just eat them as is, warmed up with a little bit of butter. They are packed with nutrients and fiber. You can’t go wrong! And what goes better with pork than sweet potato? And even better, sweet potato biscuits!

This meal actually reminds me a lot of Thanksgiving! It could serve as a good substitute for turkey and cranberry sauce if you are looking for one. Or you could even put cranberry sauce on the pork instead of the chutney! Either way, it’s a delicious dinner your family is sure to love.

Why You’ll Love These Tenderloin Biscuits

Fall in every bite. Rosemary, sweet potato, apples and cinnamon taste like the season.
Three easy parts. Biscuits, pork and chutney each come together simply.
Reheats well. The chutney is good cold or warm, and the biscuits are great any time.
A Thanksgiving alternative. A fun swap for turkey and cranberry sauce.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Sweet potato: Baked and mashed. Baking concentrates the sweetness and gives a smooth mash that colors the biscuits orange and keeps them moist.
All purpose flour, baking powder and baking soda: The flour gives structure, and the two leaveners make the biscuits rise. Baking soda reacts with the tangy buttermilk for extra lift.
Sugar and salt: A little sugar brings out the sweet potato flavor, and salt keeps it from tasting flat.
Cold unsalted butter: Cut into 1/2 inch cubes. Keep it cold. As the cold butter melts in the oven it makes steam pockets, which is what gives biscuits their tender, flaky layers.
Buttermilk: Adds tang and tenderness. If you don’t have any, stir a tablespoon of lemon juice or vinegar into regular milk and let it sit for a few minutes.
Milk: Brushed over the tops before baking for a light golden finish.
Pork tenderloin: A lean, quick cooking cut that stays juicy when roasted to 145°F. Trim off the thin, shiny silver skin if there is any, since it turns chewy.
Olive oil, salt and pepper: A simple rub that helps the pork brown and season evenly.
Butter and fresh rosemary: Melted together in the pan and spooned over the pork, they infuse it with fresh herb flavor.
Tart apples: Peeled, cored and chopped small. Tart apples like Granny Smith hold their shape and balance the brown sugar. Chop them small so they turn soft and jammy during the long simmer.
Onion, apple cider vinegar and brown sugar: The savory, sweet and tangy base of the chutney.
Orange zest, fresh ginger and a cinnamon stick: Bright citrus, gentle heat and warm spice that make the chutney taste like fall.

How to Make Pork Tenderloin Biscuits

Bake the sweet potato. Heat the oven to 350°F. Prick the sweet potato all over with a fork, rub it with olive oil, wrap it in foil and bake for about 1 hour, until a knife slides through easily and it feels squishy. Let it cool before you peel and mash it, or you will get burned!
Make the chutney. Put all the chutney ingredients in a small saucepan and bring to a boil over medium high heat. Cover, reduce to medium low and simmer for about 45 minutes. Stir every 10 minutes, adding a tablespoon of water if it looks dry. Remove the cinnamon stick and let it cool.
Mix the biscuits. Heat the oven to 375°F. Mix the flour, baking powder, sugar, salt and baking soda. Cut in the cold butter with your hands or a pastry cutter until it looks like coarse meal. Stir the buttermilk and mashed sweet potato together, add to the flour and mix just until combined.
Bake the biscuits. Scoop heaping tablespoons onto a baking sheet a couple of inches apart, brush with milk and bake for 12 to 15 minutes, until set and lightly browned on the edges.
Sear the pork. Heat the oven to 400°F. Heat olive oil in an oven safe skillet over medium high heat. Rub the pork with oil, salt and pepper and sear 2 to 4 minutes per side until browned. Add the rosemary and butter and baste.
Roast and rest. Roast about 20 minutes, until a thermometer reads at least 145°F. Rest 10 minutes, slice thin and stack on a biscuit half with chutney and a little rosemary.

Tip: This recipe has three parts, so plan ahead. Bake the sweet potato a day or two early, start the chutney while it cools, and sear the pork while the chutney simmers.

Ways to Serve Tenderloin Biscuits

As a cozy dinner. Serve two or three per person with a green salad or roasted fall vegetables.
As party bites. Make the biscuits a little smaller and secure each stack with a toothpick and a small rosemary sprig.
Thanksgiving style. Top the pork with cranberry sauce instead of chutney.
On their own. The chutney is also delicious spooned over plain sliced pork tenderloin.

Pork Tenderloin Biscuit FAQs

What is a tenderloin biscuit? It is a biscuit split open and filled with slices of pork tenderloin. This version uses homemade sweet potato biscuits, rosemary pork and a spoonful of apple chutney.
How do I know the pork is done? Use a meat thermometer. Pork tenderloin is safe at 145°F, followed by a rest. This recipe rests it for at least 10 minutes, which also keeps the slices juicy.
Can I make parts ahead? Yes. Bake the sweet potato a day or two ahead and keep it in the fridge. The chutney can be made ahead too and is good cold or warmed up.
How do I reheat the chutney? Warm it on the stove over medium low heat, stirring, until heated through.
Can I use cranberry sauce instead of chutney? Yes. Cranberry sauce on the pork is a great swap and makes this taste even more like Thanksgiving.
How do I store leftovers? Refrigerate the pork and chutney in airtight containers within 2 hours and use within 3 to 4 days. Reheat the pork to 165°F. Keep biscuits in an airtight container.
Why did my biscuits turn out flat? The butter was probably too warm or the dough was overmixed. Keep the butter cold and mix only until the wet and dry come together.

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Rosemary Pork Tenderloin Biscuits

Lisa

Pork tenderloin biscuits made with rosemary rubbed pork, homemade sweet potato biscuits and a cinnamon spiced apple chutney. Three simple parts come together into a cozy fall dinner that is a fun alternative to turkey and cranberry sauce.

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Ingredients

Sweet Potato Biscuit

2 ½ cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
½ teaspoon baking soda
¾ cups buttermilk
1 cup baked and mashed sweet potato
8 tablespoon unsalted butter cold cut into ½ inch cubes
2 tablespoons milk to brush on biscuits before baking

Rosemary rubbed pork tenderloin

1 lb pork tenderloin
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon butter
2 rosemary sprigs

Apple chutney

2 tart apples peeled, cored, and chopped into small pieces
1/2 cup chopped onion
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon grated orange zest
1 tablespoon grated ginger
1 cinnamon stick

Instructions

Sweet Potato Biscuit

Pre-heat the oven to 350ºF. Prick the sweet potato with a fork all over the surface and rub olive oil all around the skin. Wrap it with foil and stick it in pre-heated oven. Bake for about 1 hour or until a knife can pierce easily through potato.
Take it out of the oven and let it cool. Once it cools, discard skin and mash the flesh and set aside.
Pre-heat the oven to 375ºF.
Mix flour, baking powder, sugar, salt, baking soda in a bowl. Add butter to the bowl and mix with your hands or a pastry cutter, to cut the butter into dry mixture until it resembles coarse meal. That means, until the butter is incorporated into the dry mixture.
Mix buttermilk and sweet potato in a bowl. Add it to the flour and butter mixture. Mix minimally, just enough to incorporate the dry and wet.
Scoop heaping tablespoons of batter onto a baking sheet, a couple inches apart. Bake on pre-heated oven for 12-15 minutes until they look set and slightly browned on the edges. Depending on your oven it may take longer than 15 minutes.

Pork Tenderloin

Pre-heat oven to 400ºF.
In a cast iron skillet, or oven-safe skillet heat 1 tablespoon of olive oil over medium high heat. Rub the pork tenderloin with 1 tablespoon of olive oil, the salt and the freshly ground pepper. When the pan is hot, put the pork tenderloin in. Sear on all sides for about 2-4 minutes on each side, rolling the tenderloin around, until it’s browned and nicely seared. Add rosemary to the pan and one tablespoon of butter. Let the butter melt on the side of the pan with the rosemary to infuse it with the taste of the fresh herb and baste the pork with the butter.
Once the pork is all seared, put pan in the oven and let the pork roast for around 20 minutes. Check the internal temperature with a meat thermometer and make sure it reads at least 145ºF.
Transfer to a cutting board and let the meat rest for at least 10 minutes.

Apple chutney

Mix all ingredients in a small sauce pan, bring to a boil over medium high heat. Cover and reduce heat to medium low and simmer for about 45 minutes. Check every 10 minutes to stir and also add a tablespoon of water if necessary, and turn down heat if it’s burning the chutney.
Remove cinnamon stick and let cool.

To assemble

Slice pork tenderloin into thin slices. Place half a biscuit on the bottom, top with a slice of tenderloin and apple chutney and garnish the top with a ½ inch size rosemary sprig. Eat and enjoy!

Made these tenderloin biscuits? Leave a star rating in the recipe card and share how they turned out in the comments below. Your feedback helps other cooks plan their own cozy fall dinner.

This recipe was shared by Lisa.