Pork Tenderloin with Peach Chutney
Prep time
Cook time
Total time
This pork fillet with peach chutney is easy to make and perfect for family or guests.
Recipe type: Main
Cuisine: Australian
Serves: 4
  • 2 pork fillets (or one if it's large - Australian pork is quite small)
  • Salt and pepper for seasoning
Peach Chutney
  • 4 Ripe peaches, peeled and roughly chopped
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 small red onion, chopped
  • ⅓ cup brown sugar
  • 1 heaping tablespoon currants
  • 1 teaspoon fennel seeds
  • ½ cup red wine vinegar
  • 1 tablespoon parsley, chopped
  1. Heat the butter in a frypan and cook the onion until translucent.
  2. Add the peaches and saute for five minutes before adding the sugar, carrants, fennel seeds and vinegar. Stir well and reduce heat to a simmer, stir occasionally for 20 minutes. Just before taking off the heat, stir in the parsley.
  1. Preheat oven to 200C/400F
  2. Brush with oil and season with salt and pepper.
  3. Place in preheated oven for 20 minutes, turning once or until done.
  4. Rest meat for 10 minutes, then slice and serve with peach chutney.
Recipe by Orgasmic Chef at https://orgasmicchef.com/mains/pork/pork-tenderloin-with-peach-chutney/