Peppered Pork Tenderloin and Citrus Pecan Chutney

Citrus Pecan Chutney adds delightful fall flavor to this Peppered Pork Tenderloin.

Peppered Pork Tenderloin and Citrus Pecan Chutney
Serves 6
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  1. 2 (1 pound) pork tenderloins
  2. ¼ cup plus 2 tablespoons olive oil, divided
  3. 1 teaspoon kosher salt, divided
  4. 1 tablespoon ground black pepper
  5. 1 cup apple cider vinegar
  6. 1½ teaspoons orange zest, divided
  7. ½ cup fresh orange juice
  8. ½ cup sugar
  9. 1 (3-inch) cinnamon stick
  10. 1/3 cup chopped dried apricots
  11. ½ cup chopped dried pineapple
  12. ½ cup orange marmalade
  13. ½ cup chopped toasted pecans
  14. Garnish: toasted pecans
  1. Rub pork with 2 tablespoons oil, ½ teaspoon salt, and pepper. Set aside.
  2. In a medium saucepan, combine vinegar, 1 teaspoon zest and juice, sugar, cinnamon, apricot, pineapple, and remaining ½ teaspoon salt, and bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 10 minutes. Remove cinnamon stick with a slotted spoon, and discard. Stir in orange marmalade, pecans, and remaining ½ teaspoon orange zest.
  3. In a large skillet, heat remaining ¼ cup oil over medium-high heat. Cook pork tenderloin 6 minutes per side or until a meat thermometer inserted in thickest portion registers 145°. Remove from heat; cover, and let stand 10 minutes. Slice, and serve with chutney. Garnish with toasted pecans, if desired.
Louisiana Cookin


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