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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork Tenderloin with Peach Chutney Glaze Recipe

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This recipe for Pork Tenderloin with Peach Chutney Glaze is from God's Love Made Edible, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Peach Chutney
1 cup peach preserves (I sometimes use apricot)
1/2 cup golden raisins
1/4 cup chopped pecans
2 tbsp. apple cider vinegar
1 tsp. freshly grated ginger
1 tsp. minced onion

Pork Tenderloin
1 tbsp. crushed thyme leaves
2 cloves garlic, minced
2 tsp. freshly grated ginger
1 tsp. salt
1 tsp. black pepper
1 pork tenderloin (about 2 pounds)
Directions:
Directions:
For peach chutney, process all ingredients in a food processor until finely chopped. Transfer to a medium saucepan over low heat. Stirring frequently, cook 7-9 minutes until heated through. Remove from heat and cover to let flavors blend.

Preheat oven to 400º. For pork tenderloin, combine thyme, garlic, ginger, salt and pepper in a small bowl. Rub mixture over pork, place in a roasting pan. Insert meat thermometer in thickest part of tenderloin. After 30 minutes, spoon about 1/3 chutney over pork, bake 40-50 minutes until thermometer reaches 160º. Transfer to a platter and allow to stand 10 minutes before slicing. Serve with remaining chutney.
Serves about 10
Personal Notes:
Personal Notes:
This is actually very simple to make and beautiful on the table. I make it every year for Easter and get lots of "oohs" and "aahhs".

 

 

 

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