A spicy peach chutney can be a great way to jazz up pork or chicken and is also good for using up fresh fruit that is about to go bad. Peach season will soon be over and making some chutney allows you to extend summer’s bounty a little longer. Chutney’s are perfect for people who like sweet/hot contrasts in their food.
What’s not to love about Chutney- It’s sugar and spice and everything nice! 🙂
This pork would also be delicious on its own. The coating is a panko crumb/pecan mixture and it fries up extra crisp with a nice nutty, buttery flavor. Start the pork in the skillet to get it nicely browned and then finish it in the oven. I think this method helps keep the pork moister and more tender than cooking it all the way in a hot skillet.
The chutney is made up of chunks of fresh, sweet peaches, plump golden raisins, plus jalapenos, garlic, and ginger, making it one flavorful chutney.
Pecan-Crusted Pork Medallions with Spicy Peach Chutney
- 1 pork tenderloin, cut into ½-inch thick slices, towards the thin end, I cut the slices a little thicker and then flattened them slightly to make all pieces uniform
- salt and pepper
- 1 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup Panko crumbs
- 1 cup finely chopped pecans
- ½ cup vegetable oil
Spicy Peach Chutney
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 shallot, minced
- ½ a jalapeno, seeded and minced
- 1 teaspoon minced ginger
- 2 cups chopped fresh peaches
- ¼ cup golden raisins
- 3 tablespoons sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Season pork medallions to taste with salt and pepper. Line a baking sheet with aluminum foil. Heat oven to 350 degrees.
- Place flour in a shallow dish. Combine egg and water in a small bowl and whisk together well. In another shallow dish, combine Panko crumbs and pecans.
- Coat pork medallions in flour, shaking off excess. Dip in egg mixture and then coat in panko/pecan mixture.
- Heat oil in a large skillet over medium-high heat. Saute pork medallions until golden brown on each side. Place on prepared baking sheet and bake for 5-10 minutes, until cooked through. Serve with chutney.
- For chutney, in a medium saucepan melt the butter and add garlic, shallot, jalapeno, and ginger. Saute for 2 to 3 minutes.
- Add peaches and raisins and sauté another 2 to 3 minutes.
- Add sugar and vinegar and stir well. Add remaining ingredients and simmer on low heat for 5 to 10 minutes.
Adapted from Southern Lady Magazine
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