Hello Dear Followers,
This week was a week we simply could not decide what we wanted to make for Tuesday Night Suppers. We had so many ideas in mind and such busy schedules in the midst of it all.
We ended up finding this great recipe by Real Simple, a real summer dish that has the perfect mix of sweet peaches and a minty fresh taste.
We made a pork tenderloin with a minty peach chutney. It was combined with green peppers ( the recipe calls for jalapenos… follow the recipe below) and brown sugar and rice vinegar.
Here is the recipe:
Ingredients:
- 1¼ pound pork tenderloin, trimmed – ( We had two pork tenderloins)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium (1 oz.) jalapeño chile – (Don’t substitute to green peppers like we did)
- 1 cup finely chopped peeled fresh peaches (from 2 medium [7 oz. each] peaches) (We recommend about 4)
- 2 tablespoons mint jelly
- 2 tablespoons rice vinegar
- 2 teaspoons light brown sugar
- Cilantro for garnish
Instructions:
Season the pork tenderloin and either grill it or bake it in the oven. For this week’s dish, we seared it in a frying pan for about 5-10 minutes and then baked it in the oven. This might be awesome grilled though… if only we had a grill. Put the oven between 350-400 degrees.
Mix the peaches, jalapeño chile, brown sugar, mint jelly, rice vinegar in a bowl and then transfer to saucepan and stir occasionally until it is syrupy.
Once out of the oven, cut the pork into half inch thick slices and arrange on a platter. Drizzle the chutney over the pork and sprinkle the cilantro.
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Until next week!
Tuesday Night Suppers 