|
|
| Jalapeño Marinated Pork Tenderloin with Sweet Georgia Peach Chutney |
| 4 Servings |
 |
| Ingredients |
2 12-14 oz. Pork Tenderloins
1 Jalapeño Pepper
1 Clove of Garlic
1 t Cracked Black Pepper
1 t Kosher Salt
2-3 T Olive Oil |
|
|
|
|
| Method for Pork Tenderloin |
| Trim tenders of all silver skin.
Slice jalapeño thinly, mince garlic and combine with seasoning and olive oil.
Rub onto pork tenderloin.
Let marinate 6-8 hours (overnight would be best).
When ready, grill to desire doneness. |
| Ingredients for Chutney |
12-16 Peaches
4 C White Vinegar
3/4 C Sugar
3/4 C Light Brown Sugar
1/2 t Mustard Seed
1/2 t Celery Seed
1/2t Crushed Red Pepper
1 t Salt |
| Method |
| Peel and slice peaches off the pit.
Combine all parts of the ingredients in a deep pot and let boil for 5 minutes.
Add the sliced peaches stirring occasionally until small bubbles burst to the surface.
Take off of heat and transfer to clean container.
Let cool and refrigerate covered. Should last 3-4 weeks. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
