Indian Spiced Pork Tenderloin With Peach and Mint Chutney

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.


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