Honey-Balsamic Pork Tenderloin with Carolina Peach Chutney

  • Yield 6 servings

Ingredients

3 large ripe peaches, peeled and chopped
1 medium lemon, zested and juiced
1/4 cup golden raisins
1 tablespoon fresh rosemary, finely chopped
1 cup chopped onion
1/4 cup light brown sugar, firmly packed
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
3 cups water
1/4 cup granulated sugar
1/2 cup kosher salt
2 medium pork tenderloins, trimmed
1/3 cup honey
3 tablespoons balsamic vinegar
1/2 teaspoon black pepper, freshly ground
1/2 cup pecans, finely chopped and lightly toasted
1/4 cup chopped flat-leaf parsley
6 medium lemon wedges

Instructions

  1. To make Carolina Peach Chutney, place 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.)
  2. To make the pork tenderloin, combine 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.
  3. 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.
  4. 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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