Peachy Pork Tenderloin

Peach & Mango Summer Garden Chutney

with seared pork tenderloin medallions.  YIELD: 2 serving

(ALT : white fish or chicken best)


Peach & Mango Summer Garden chutney

1  large peach – small Dice

1  half a mango – small Dice

1/2 cup Chop fresh parsley

1 clove  Elephant garlic minced (1tbsp)

1/2 cup  red onion Minced

1/4 cup beer ( stock/ broth can be a substituted for the beer)

1 tbsp oil


1 pork tenderloin cut into medallions (8-9 pcs) Season with white pepper and lightly salt.


Heat sauté pan on medium heat.

Add oil wait a moment for oil to get hot and sear medallions on each side 3-4 minutes (caramelized sear on each side) Deglaze the pan with the beer and move the pork around in the pan for about a minute.

Remove pork medallions from pan set pork aside in bowl cover w/ foil.


Turn heat to low and add to the pan with pork drippings and beer

– garlic, and red onions cook until you have the garlic and onion aroma ( approx 1-2 minutes) constantly moving around in pan.

add chopped peaches and mango and mix until fruit is warmed and fully mixed.

Take off the heat – stir in chopped parsley.


Plate the pork onto serving dishes.

Add remaining pork juice from the bowl to the peach mixture for flavor.

Top each plate with peach chutney mix and enjoy.


This recipe is also fantastic with seared chicken breast or a seared white fish.

If you want a little heat add a chopped jalapeño to the recipe with the garlic and onions.

A beautiful plate would be to add grilled marked peach halves and sprig of parsley


Recipe by Kristina Rice – provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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