Saturday, June 16, 2012

pork loin with peach chutney

This is another dish from The Feed Zone. The peach chutney really adds flavor to the meat. It will go well with any meat, so bring them along for BBQ! It's summer time and this dish is very refreshing!


Pork loin - 1 lbs **see TIPS
Salt, pepper and sugar - 2 tsp each to rub

[Peach chutney]*see TIPS
Peaches - 4 medium, chopped (no need to remove skin)
Brown sugar - 1/2 cup
White vinegar - 1/2 cup
Lemon juice - 1/2 TBS (or juice of 1/2 lemon)
Fresh ginger - 1 tsp (minced)
Sweet onion - 1 medium (chopped)
Salt - 2 tsp
Butter - 1 TBS
(optional) Jalapeno - 1 (chopped)


  1. Cut Pork loin into two pieces (easier to work with). Rub them with salt, pepper and sugar. Set it aside.
  2. On a baking pan, line with aluminum foil.
  3.  [Peach chutney] Chop peaches, onion and ginger (and optional jalapeno). 
Season with salt, pepper and sugar (I like to insert slits to my meat... maybe because my mom did it? haha)


  1. [Peach chutney] In a pot, melt butter and add onion & ginger. Fry until fragrant, about 2 minutes. Add other ingredients. Let it simmer for 20 minutes, stirring occasionally. Adjust the taste. Let it cool down. 
  2. In a frying pan or grill, heat 2 TBS olive oil. When it's hot, fry/grill pork tenderloins for about 3-5 minutes each side (check to make sure it's not burnt). Meanwhile, preheat the oven to 350 degrees.
  3. The meat won't be cooked all the way through, so transfer the pork from pan to the aluminum foil (on baking sheet). 
  4. With a silicon brush, brush on some peach chutney on the meat.  Close the aluminum foil so the meat is not directly in the heat. 
  5. Cook in the oven for about 10-15 minutes. Check after 10 minutes.  If it's not cooked, leave it in the oven for few more minutes. Let the meat sit for at least 5 minutes. 
  6. [Peach chutney] Once the chutney is cooled, you can place them in a blender and mix to get the consistency of a chutney, or you can serve it as is (if you like chunks of onion and peaches). 

Ready to go in the oven!
All closed up.
Ready to serve.


  1. Cut the pork tenderloins into 0.5cm thick slices. Pour desired amount of chutney (or serve it one the side) on top. 
  2. It goes well with brown/multi-grain rice. Eat it while it's hot. :) 


  • Not a big fan of peaches or can't find peaches? You can use mango to make mango chutney. 
  • You can try the chutney on steaks and chicken, too.
  • If oven method is too troublesome, just simply use pork chop instead of pork tenderloin. (or cut them thinner) 
  • You can keep chutney in the fridge for 3-4 days.

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