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Home / Food and Wine Pairings / Roast pork tenderloin and peach chutney

Roast pork tenderloin and peach chutney

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

This versatile dish can pair with red or white wines, but we prefer an Oregon Chardonnay

 

Savvy match:  Although this might be best with summer’s ripe peaches, don’t be afraid to try this roast pork tenderloin any time of year. There’s several options for wine pairing like a crisp Oregon Chardonnay, a California white wine blend, or rosé, to complement the juicy flavors of the roasted pork.

Pork tenderloin’s subtle flavors are accented by roasting and make it a versatile dinner option that can pair with red or white wine.

Ingredients

  • 1 pork tenderloin (1 to 1 1/2 pounds)
  • 1 tablespoon grain mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper
  Chutney:
  • 8 ounces peaches, diced (2 large peaches) 
  • 2 ounces onion, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • ¼ cup sugar 
  • ¼ cup cider vinegar
  • ¼ teaspoon salt
  • 1 each jalapeño, deseeded and finely diced
  • Pinch cinnamon
  • Pinch cloves
  • 1 tablespoon currants

Steps

1.

Combine mustard vinegar, sugar and seasoning in a bowl.

2.

Prep the tenderloin by removing any silver skin and excess fat. Place tenderloin in a bowl and coat with the mustard mixture. Set aside and let it come to room temperature.

3.

Preheat the oven to 450 degrees F.

4.

Line a baking sheet with foil and place a rack in the baking sheet and spray with vegetable spray or oil.

5.

Place tenderloin in center of the rack and put into the hot oven on the top rack.

6.

Roast for 10 minutes at 450 degrees F.

7.

Lower the temperature to 300 degrees F and roast for another 15 - 20 minutes until the internal temperature reads 140 degrees F. Remove from the oven and let it rest for a few minutes.

8.

To make the chutney, combine sugar, vinegar, onion, jalapeño and spices in a nonreactive pot and bring to a simmer, add the peaches and currants.

9.

Cook until peaches just start to break down.

10.

Slice the pork tenderloin and place on a platter, with grilled vegetables,  and serve with the chutney.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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