lifeisgood

Ingredients



Peach Chutney:

1 cup peach preserves
1/2 cup golden raisins
1/4 cup chopped pecans
2 tablespoons apple cider vinegar
2 teaspoons freshly grated ginger
1 teaspoon minced onion

Pork Tenderloin:

1 tablespoon crushed fresh thyme leaves
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1 teaspoon salt
1 teaspoon ground black pepper
1 pork tenderloin (about 2 pounds)

Fresh thyme springs and canned peach slices to garnish
Procedure

For peach chutney, process all ingredients in a food processor until finely chopped.
Transfer ingredients to a medium saucepan over low heat. Stirring frequently, cook
7 - 9 minutes or until mixture is heated through. Remove from heat. Cover and
allow flavors to blend.

Preheat oven to 400 degrees. For pork tenderloin, combine thyme, garlic, ginger,
salt, and pepper in a small bowl. Rub mixture over pork; place in a roasting pan.
Insert meat thermometer into thickest portion of tenderloin. Spooning about 1/3
cup chutney over pork after 30 minutes, bake 40-50 minutes or until meat themometer registers 160 degrees. Transfer tenderloin to a serving platter and allow
to stand 10 minutes before slicing. Garnish with thyme sprigs and peach slices.
Serve with remaining warm peach chutney.

**I always just pour the remaining warmed chutney over the tenderloin.
The aroma of the fresh thyme and ginger wafting in the air while this is cooking
will have you licking your chops!

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lifeisgood!