Grilled Pork Tenderloin with Peach-Mint Chutney

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  • 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.



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