Indian Spiced Pork Tenderloin With Peach and Mint Chutney
By 
You’ll Need
- 1 Tbsp vegetable oil
- ¼ cup each diced onion and red pepper
- 1 small jalapeno, seeded and minced
- 2 tsp peeled finely grated fresh ginger
- 1 garlic clove, minced
- 1 cinnamon stick
- ¼ cup cider vinegar
- ¼ cup brown sugar
- 1 14 oz can California cling peach slices, coarsely chopped
- ¼ cup coarsely chopped fresh mint
- 1 pork tenderloin (about 1 lb)
- 2 tsp garam masala
- Salt and pepper to taste
Prep and Cook
- Drain peachces and reserve juice. Heat oil in a medium saucepan over medium-low heat. Add onion, red pepper, jalapeno, ginger, garlic and cinnamon stick. Stir just until onion softens, 2 to 3 minutes. Add vinegar, brown sugar, ¼ cup peach juice and chopped peaches. Bring to a boil, reduce heat and simmer stirring until mixture thickens, 5 to 7 minutes. Remove from heat and cool. Once cool, stir in mint.
- Preheat oven to 400 °F. Sprinkle pork all over with garam masala and salt. Place in a small roasting pan and roast uncovered for about 25 minutes.
