Grilled Indian Spiced Pork Tenderloin with Peach & Mint Chutney

Receipe

  • 2 tbsp (30 mL) vegetable oil
  • 1/2 cup (125 mL) each diced onion and red pepper
  • 1 jalapeno, seeded and minced
  • 4 tsp (20 mL) peeled finely grated fresh ginger
  • 2 garlic clove, minced
  • 2 cinnamon sticks
  • 1/2 cup (125 mL) cider vinegar
  • ½ cup (125 mL) brown sugar
  • 1 (28 oz/796 mL) can California Cling Peach halves in fruit juice from concentrate, coarsely chopped
  • 1/2 cup (125 mL) coarsely chopped fresh mint
    pork tenderloin
  • garam masala and salt to taste
    1. Grilled Indian Spiced Pork Tenderloin with Peach & Mint Chutney
    2. Lightly oil grill and preheat barbecue to high. Sprinkle pork all over with garam masala and salt. Place pork on barbecue and cover. Grill 10 minutes. Then turn, cover and grill 8 to 10 more minutes. Uncover and continue to cook just until pork is cooked through, a couple more minutes. Slice and serve with chutney, basmati rice, pappadums or grilled naan.
    Makes about 3 cups (750 mL) chutney