Honey-Balsamic Pork Tenderloin with Carolina Peach Chutney

  • Yield: 6 servings


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


  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.