Honey-Balsamic Pork Tenderloin with Carolina Peach Chutney

1. To make Carolina Peach Chutney, place the peaches, lemon juice (reserve zest for later use), raisins, rosemary, onion, brown sugar, pepper flakes and 1/4 teaspoon salt into a medium saucepan placed over medium heat.  Bring to a boil, then reduce heat and let simmer, stirring frequently, for about 15 minutes.  Remove from heat; spoon mixture into a bowl, then cover and reserve.  (May be done a day ahead and refrigerated, if preferred.)
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3. To make the pork tenderloin, combine the water, sugar and kosher salt, stirring until sugar and salt are dissolved.  Pour mixture into a large covered container with the pork tenderloins; let marinate in refrigerator for about 4 hours.  Remove tenderloins from the brine; pat dry and discard brine. 
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5. Preheat oven to 375 degrees.  Spray a shallow baking pan with nonstick cooking spray, then place the tenderloins on the prepared pan.  Whisk together honey and balsamic vinegar; brush tenderloins thoroughly with mixture and sprinkle with black pepper.  Place into preheated oven; cook for about 20 to 30 minutes, or until the internal temperature in the thickest part of the pork is about 155 degrees.  Remove from the oven; tent with foil to keep pork warm.  Let rest for about 10 minutes. 
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7. While pork is resting, make Pecan Gremolata by combining pecans, parsley and reserved lemon zest; set aside.  Cut pork into slices; sprinkle with Pecan Gremolata and serve with Georgia Peach Chutney and fresh lemon wedges.   Makes about 6 servings. 

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