KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Fresh Peach Chutney and Spicy Pork Tenderloin

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 4 servings Total Time: 35 min
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
Average Rating  (1)
Rated  by rjhenrich on 9/4/2007 Wonderfully spicey rub and the chutney was excellent! I served it for a family dinner and the recipe is being sent out to everyone.
See All Ratings & CommentsSee All Ratings & Comments

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email