Grilled Pork Tenderloin with Peach-Mint Chutney

Screen Shot 2019 05 22 at 1.33.39 PM

Ingredients

  • 1¼ pound pork tenderloin, trimmed
  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 medium (1 oz.) jalapeño chile

  • 1 cup finely chopped peeled fresh

  • peaches (from 2 medium [7 oz. each] peaches)

  • 2 tablespoons mint jelly

  • 2 tablespoons rice vinegar
  • 2 teaspoons light brown sugar


How to Make It

Step 1

  • Heat a grill pan over medium-high.
  • Sprinkle pork evenly with salt and black pepper. Add to grill pan; cook, turning occasionally, until a thermometer inserted in thickest portion of meat registers 57°C, 10 to 12 minutes.
  • Transfer pork to a cutting board; let rest 5 minutes.

Step 2

  • Meanwhile, cut jalapeño in half crosswise. (If desired, remove and discard seeds.)
  • Finely chop 1 jalapeño half.
  • Thinly slice remaining half crosswise into rounds.
  • Place chopped jalapeño, peaches, mint jelly, vinegar, and brown sugar in a small saucepan; cook over medium-high, stirring occasionally, until thick and syrupy, about 4 minutes.

Step 3

  • Cut pork into ½-inch-thick slices; arrange on a platter.
  • Spoon peach mixture over pork.
  • Sprinkle with sliced jalapeño rounds; garnish with cilantro.

Categories

Archives

Previous Previous Next Next

It looks like your web browser is out of date. Update your browser for more security, speed and the best experience on this site. Click here to update.

Call now
Call Icon