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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.