Fresh Peach Chutney and Spicy Pork Tenderloin
Makes:
4 servings
Total Time:
35 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- Pork Spice Rub
- 2 tablespoons mustard seed
- 1 1/2 tablespoon cumin seed
- 1 1/2 tablespoon fennel seed
- 1 tablespoon caraway seed
- 2 tablespoons peppercorns
- 1 to 2 teaspoon salt
- 2 pound pork tenderloin
- 3 tablespoons olive oil
- Fresh Fruit Chutney
- 1 medium onion, chopped
- 2 tablespoons chopped garlic
- 1/3 cup chopped candied ginger
- 2 cups vinegar
- 2 cups sugar
- 1 cinnamon stick
- 3 whole cloves
- 4 cardamom pods
- 5 cups diced peaches (or other soft fruit)
make it
Toast mustard, cumin, fennel and caraway seeds in a hot skillet for 2 to 3 minutes. Combine with peppercorns and grind spices in a coffee or spice mill. Pulse grind in short burst and keep on the course side. Do not over grind. Combine spices with salt to taste.
Trim fat and sinew from pork. Roll in spices, coating well and set aside. This can be done an hour before cooking. Over medium heat, heat oil in an oven-proof saute pan. Add pork and brown on all sides, being careful not to burn spices. Finish cooking in a 350 degrees F oven, approximately 10 minutes or until meat is firm to the touch and cooked through.
For Chutney, place all remaining ingredients except peaches in a non reactive saucepan (stainless steel). Boil to a heavy syrup and add peaches. Simmer until fruit is soft. For a more traditional "keeping" chutney, boil the fruit to the consistency of jam.
Notes
From the Covey @ Quail Lodge Resort & Golf Club
