Roast Pork with Peach Chutney Recipe

  • 1 pork tenderloin or boneless pork roast
  • 2 tablespoons spicy brown mustard
  • 1/4 cup peach preserves
  • 3 tablespoons finely chopped onion
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon mustard seed
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 fresh or frozen peach, chopped (optional)
Brush pork with mustard.

Place on a rack in a shallow roasting pan.

Bake at 425° until meat thermometer reads 160° (approx. 35-40 minutes for tenderloin).

Let stand a few minutes before slicing.

For Chutney, combine all remaining ingredients in small saucepan. Bring to a boil, reduce heat, and simmer for 7-8 minutes or until slightly thickened. Drizzle over pork slices.

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