Grilled Pork Tenderloin with Peach-Mint Chutney

1 June 2019

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.