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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Peaches, plumbs and raisins are seasoned with a hint of cardamom, ginger and citrus flavor in this warm chutney. Jacqueline Deibert of Klingenstown, Pennsylvania serves the sweetly spiced mixture over slices of tender herb-rubbed pork. Ingredients:
1 garlic clove, peeled |
3/4 teaspoon grated lemon peel |
1/2 teaspoon salt |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground ginger |
1 teaspoon canola oil |
2 pork tenderloins (1 pound each) |
chutney: |
1 cup coarsely chopped onion |
1 tablespoon butter |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cardamom |
1/2 cup water |
1/3 cup raisins |
1/4 cup orange juice |
2 tablespoons sugar |
1 tablespoon white vinegar |
2 cups coarsely chopped plums |
1 cup coarsely chopped peeled peaches |
Directions:
1. With a mortar and pestle, combine the garlic, lemon peel, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour.
2. For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender.
3. Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney. Yield: 6 servings.
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