Home » Recipes » June 2016 Country Kitchen » Pecan-Coated Pork Tenderloins with Spicy Peach Chutney

Pecan-Coated Pork Tenderloins with Spicy Peach Chutney

Pecan-Coated Pork Tenderloins with Spicy Peach Chutney
Pecan-Coated Pork Tenderloins with Spicy Peach Chutney

Pecan-Coated Pork Tenderloins with Spicy Peach Chutney

Ingredients

Winner

Katelyn Williams, Mobile County 

1 pork tenderloin, cut into 1/2-inch slices

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

2 large eggs

2 tablespoons water

1 cup Panko bread crumbs 

1 cup pecan pieces

1/2 cup vegetable oil 

Spicy Peach Chutney (see below)

 

Spicy Peach Chutney:

1 tablespoon butter 

1 tablespoon minced garlic

2 shallots, minced

1 jalapeño pepper, seeded and minced

3 cups peaches, fresh or canned and drained, cut into small pieces 

1/2 cup golden raisins

1/4 cup sugar

1 tablespoon apple cider vinegar

1 tablespoon lemon juice 

1 teaspoon salt 

1/2 teaspoon black pepper 

1 teaspoon hot sauce 

Preparation

Heat oven to 300 F. Season each pork medallion with salt and pepper; set aside. Place flour in a shallow dish. In a separate shallow dish, combine eggs and water; beat with fork until well combined. In another shallow dish, combine breadcrumbs and pecans. Coat pork medallions in flour, shaking off excess. Dip floured medallions in egg mixture, allowing excess to drain. Coat medallions in breadcrumb mixture, shaking off excess. Place on baking sheet lined with foil or parchment paper. 

Heat oil in a large skillet over medium heat. Saute pork medallions on each side until golden brown. Drain on paper towels, and place on baking sheet lined with foil or parchment paper. 

Bake 10-14 minutes, or until just cooked through. Serve immediately with Spicy Peach Chutney. 

To prepare chutney, melt butter in a medium saucepan. Add garlic, shallots and jalapeño; saute 2 to 3 minutes. Add peaches and raisins; saute 2 to 3 minutes. Add sugar and vinegar, stirring well. Add lemon juice, salt, pepper and hot sauce. Simmer 10 to 15 minutes on low heat until peaches and raisins become soft.