You are here: Home » Recipes » Honey-Balsamic Pork Tenderloin with Carolina Peach Chutney Honey-Balsamic Pork Tenderloin with Carolina Peach Chutney Recipe by JSE123 Yield 6 servings PrintEmail Ingredients 3 large ripe peaches, peeled and chopped1 medium lemon, zested and juiced1/4 cup golden raisins1 tablespoon fresh rosemary, finely chopped1 cup chopped onion1/4 cup light brown sugar, firmly packed1/2 teaspoon dried red pepper flakes1/4 teaspoon salt3 cups water1/4 cup granulated sugar1/2 cup kosher salt2 medium pork tenderloins, trimmed1/3 cup honey3 tablespoons balsamic vinegar1/2 teaspoon black pepper, freshly ground1/2 cup pecans, finely chopped and lightly toasted1/4 cup chopped flat-leaf parsley6 medium lemon wedges Instructions 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.) 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. 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. 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.