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Fresh Peach Chutney and Spicy Pork Tenderloin

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  • 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.


From the Covey @ Quail Lodge Resort & Golf Club

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