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Pork Tenderloin with Peach Chutney

February 8, 2014 by Maureen 49 Comments

Pork Tenderloin with Peach Chutney

I know you came for the pork tenderloin with peach chutney and I will tell you that it’s a good thing you did because it’s wonderful.  Before we get to that, I have to share with you about one of the birthday gifts from my husband – the one that hadn’t yet arrived.  It arrived yesterday.

Now maybe I shouldn’t have been surprised but I was.  In my mind I was getting one of those really fancy photography books that would make me an instant success or maybe even one of those snappy new cookbooks that everyone is talking about these days.  But no, that’s not what I got at all.

In an Amazon envelope yesterday afternoon,  I received Saturday Night at Moody’s Diner and Other Stories by Tim Sample.  I looked at the book, turned it over, read the back and thought, “He’s nuts!”

Saturday Night at Moody's Diner

He wasn’t nuts, he was trying to give me something he thought I would really enjoy and I love him for that.  This book is by the author whose video I posted recently about Maine and a darned good chocolate cake.  This book is all about Maine humor.

I had read only a few paragraphs before I saw the words chummy, ayuh, puckerbrush, dooryard and more.  Now what I probably needed was a book about cookery or photography but John gave me something much more – a peek back to my roots.  It’s not good literature and it’s written from the perspective of a real ‘down eastuh’ so there are a lot of words not spelled correctly.  It doesn’t matter – he bought me something that would tickle my heart and that means the world to me.

Pork Tenderloin with Peach Chutney

I haven’t talked like a Mainer for more years than I can count but IF I went to Maine, within an hour I’d sound like everyone else.  Maine does that to you.  If you’re a native, even if you’re now ‘from away’, you’ll always speak the lingo without thinking.  It’s hot here in Australia but in Maine right now, ‘It’s cold out theah, ahm tellin’ you.’

This new book reminded me of a few wicked good words that I haven’t used for what seems a lifetime.  Probably a good thing, too.

Aht – those things you hang on the wall when you decorate your house.

Ayuhpawt – where the planes land and take off

Backyahd – where you hang your washin’

Blinkah – outta staydahs call them turn signals but in Maine, they’re blinkahs.

Buhdado – a starchy vegetable

Cunnin’ – wicked cute

Foddy – the number after thirty-nine

Goo-ud – with the accent on the second syllable, good.

Huck – throw

Leaf  Peepahs – tourists who come to see the fall foliage

Paypuh bowie – paper boy

Sawr – past tense of see

Smidgen – wicked small portion

Spider – cast iron frying pan

Sundy – the day after Saturday

I promised I wouldn’t do another Maine post but really, how could I resist after reading my new book?

To thank John for this lovely gift, I made the most wonderful pork tenderloin with peach chutney.  It didn’t take long and everyone’s plate was so clean, not enough for a little dog’s dinner.

Peach Chutney Recipe

5.0 from 9 reviews
Pork Tenderloin with Peach Chutney
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
This pork fillet with peach chutney is easy to make and perfect for family or guests.
Author: Maureen Sgaw
Recipe type: Main
Cuisine: Australian
Serves: 4
Ingredients
Pork
  • 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
Instructions
Chutney
  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.
Pork
  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.
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Filed Under: Pork, Recipes Tagged With: chutney, pork tenderloin

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Comments

  1. ela@GrayApron says

    February 8, 2014 at 9:37 pm

    Well…that’s a nice way to say “thank you”. Your pork tenderloin looks just perfect, not to mention that peach chutney. You are nice, Maureen. And the books sounds hilarious 🙂 ela

    Reply
  2. Lorraine @ Not Quite Nigella says

    February 8, 2014 at 10:08 pm

    Hehe thanks for the Maine lesson! We may be headed that way this year so I’m very excited about it! 😀

    Reply
    • Maureen says

      February 8, 2014 at 11:50 pm

      Well, you’ll certainly need to learn to speak correctly, Lorraine. 🙂 Ayuh.

      Reply
  3. Joanne says

    February 8, 2014 at 10:53 pm

    You are making me wish that it was peach season with that chutney!!

    Reply
  4. sallybr says

    February 9, 2014 at 12:00 am

    Oh, what a lovely gift! And, what might surprise you is that I tried to pronounce each of those words and I bet you would crack up laughing… imagine that, a Brazilian accent butchering your Maine-isms… 🙂

    great recipe, I can understand why no leftovers….

    Reply
    • Maureen says

      February 9, 2014 at 12:09 am

      Oh come on, Sally, do a video for us. 🙂

      Reply
      • sallybr says

        February 10, 2014 at 11:34 pm

        When hell freezes over, but with global warming I think I won’t need to worry about that 😉

        Let’s say Phil was amused…

        Reply
        • Maureen says

          February 11, 2014 at 9:13 am

          God you make me laugh. I want to live next door.

          Reply
  5. A_Boleyn says

    February 9, 2014 at 3:18 am

    I made myself laugh trying to pronounce some of those words as well and then I saw that I wasn’t the only one. 🙂 The pork tenderloin and chutney looks very delicious and like John’s present, a gift from the heart to everyone who enjoys it.

    Reply
  6. Melissa @ My Recent Favorite books says

    February 9, 2014 at 3:30 am

    What a wonderful gift! And, such a sweet story about your Birthday gift!! =)
    Your recipe sounds delicious!

    Reply
  7. Sandra - The Foodie Affair says

    February 9, 2014 at 3:59 am

    Happy birthday, Maureen!! That’s so sweet of your husband to pick that book for you! I love totally unexpected thoughtful gifts! Haha, smidgen is not just small portion, it’s wicked small portion!! The peach chutney looks perfect with the pork!!

    Reply
  8. John@Kitchen Riffs says

    February 9, 2014 at 4:59 am

    Really good recipe. And the gift? Much, much better. Always nice to get something that you don’t need, but is totally “you.” Great gift.

    Reply
  9. Lizzy (Good Things) says

    February 9, 2014 at 5:48 am

    Love this language, Maureen! And what a great gift. Peach chutney with pork? Divine.

    Reply
  10. Hotly Spiced says

    February 9, 2014 at 6:34 am

    Your John is lovely the way he surprised you with something so unexpected and something that would take you back to your roots and be full of nostalgia. I wonder if I’d be able to understand people if I went to Maine. I can’t believe a spider is a frying pan! I love the look of your pork and I should make this while peaches are still in season. I love how the chutney has fennel – pork and fennel go so well together xx

    Reply
  11. Celia says

    February 9, 2014 at 6:45 am

    C’mon, Mo, none of us REALLY need another cookbook! 🙂 How wonderful of John to find something so precious for you! I’m still giggling over that Tim Sample clip you posted! Your pork looks mouthwateringly good! xx

    Reply
  12. Roberta says

    February 9, 2014 at 7:20 am

    That peach chutney looks and sounds divine! WOW that looks good…and perfect with pork!

    I could hear that accent in my mind as I read each word……sounds just like JFK.

    Reply
  13. Choc Chip Uru says

    February 9, 2014 at 8:33 am

    Happy Birthday! And I love these random Maine words, so thoughtful of your husband haha 😀
    Lovely peach chutney especially, I bet it was a lovely sauce with the succulent pork 🙂

    Cheers
    Choc Chip Uru

    Reply
  14. cheri says

    February 9, 2014 at 8:34 am

    What a sweet story! The pork tenderloin and chutney dish looks fantastic!

    Reply
  15. Nancy@jamjnr says

    February 9, 2014 at 9:07 am

    I tried saying each and every word in my head too and I swear it’s a whole new language of its own. Such a thoughtful present and way better than another recipe book. Loving the sound of the chutney with the peaches.

    Reply
  16. Hannah says

    February 9, 2014 at 9:51 am

    Oh, this makes me think of home so much! I grew up eating pork tenderloin likely twice a week. It doesn’t seem to be common here in Canada…

    Reply
  17. michael says

    February 9, 2014 at 11:47 am

    Oh, your pork tenderloin looks great, no wonder there wasn’t any leftovers! 🙂 Love all the words, some I have never heard before.

    Reply
  18. Ansh Dhar says

    February 9, 2014 at 2:27 pm

    Hehehe!! And I thought my friend Christie’s from Louisiana spoke a different language. That was 7 years ago when I first moved here. Now it’s time I learned some Mainer 😀

    Thanks for such a fun post!!

    Reply
  19. Bam's Kitchen says

    February 9, 2014 at 3:56 pm

    It is good to know you still have it. It looks like talking Maine requires some language lessons for me and I’m taking some notes right now. Great fun post and a belated Happy B-day to you! I really love something a little sweet with my pork and this chutney sounds so delicious. I love it when you take a little bite of the meat and dip it or slather it in the chutney before every bite. Okay now you are making me hungry!

    Reply
  20. Laura (Tutti Dolci) says

    February 9, 2014 at 4:32 pm

    What a perfect gift for you! Your peach chutney makes me crave summer!

    Reply
  21. Chris @ The Café Sucré Farine says

    February 9, 2014 at 6:22 pm

    What a fun gift Maureen! Your husband is so thoughtful, I’m sure that book brought back a thousand memories. It’s funny how there are things about where you grew up that no one else can understand unless they’re from that same area. Your pork tenderloin looks perfect! There’s something wonderful about pork and fruity chutney, I make one with apples and my son and son in law go insane over it 🙂

    Reply
    • Maureen says

      February 9, 2014 at 6:47 pm

      I usually make one with apples, onions and balsamic vinegar – oh and prunes too but I liked this equally as much.

      Reply
  22. easyfoodsmith says

    February 9, 2014 at 11:35 pm

    Lovely gift indeed. Peach chutney has really caught my fancy and the patient wait for the peaches begins 😉

    Reply
  23. Anne@FromMySweetHeart says

    February 10, 2014 at 1:37 am

    Oh Maureen….what a fabulous gift! Being a New Englander, I enjoyed the peek back in time, too. I’m a proper Bostonian who can certainly appreciate a ‘wicked good chowdah’! I love pairing pork and fruit. The tenderloin looks beautiful and I bet that peach chutney is luscious! Hope you had a fabulous birthday!

    Reply
  24. Liz says

    February 10, 2014 at 5:18 am

    What a sweet and thoughtful gift! And the pork looks divine…perfectly paired with the peach chutney.

    Reply
  25. Sandra says

    February 10, 2014 at 6:53 am

    Pork and fruit is an awesome combo and I could just spoon chutney from the jar and eat it. Learning to speak Maine was a hoot! Thanks for the crash course and I hope the book warms your heart for years to come.

    Reply
    • Maureen says

      February 10, 2014 at 7:16 am

      It’s not anything you’d find in a literature course, that’s for sure, but it makes me laugh. 🙂

      Reply
  26. Raymund says

    February 10, 2014 at 8:30 am

    Look at that nice peach chutney, I guess this will go well with any meats

    Reply
    • Maureen says

      February 10, 2014 at 9:00 am

      I’ve only tried it with pork. I’ve also tried it off the spoon and it was pretty good that way too. 🙂

      Reply
  27. Lea Ann (Cooking On The Ranch) says

    February 10, 2014 at 8:41 am

    Saving this one for when we have fresh Colorado peaches next Summer. Great recipe Maureen, thanks for sharing. And what a fun book. I have a couple of friends from Maine, so this is a great gift idea for one of them.

    Reply
    • Maureen says

      February 10, 2014 at 8:54 am

      You’ll thank me when the peaches come in!

      Reply
  28. Jackie@Syrup And Biscuits says

    February 10, 2014 at 9:04 am

    Maureen,

    What a sweet and thoughtful gift! Anyone could have picked out a cookery or photography book but John picked out something special for you. I just love it. As it seems everyone was doing , I read each of your words out loud. My Southern accent was probably closer than the Brazilian accent. :). Your dinner looks spectacular.

    Reply
  29. Mireya Merritt says

    February 10, 2014 at 3:00 pm

    Ha ha. Good story Maureen. You’re lucky to have a man that goes out looks for that something special to please you. But in reference to the Maine language lesson, I still don’t get what an “aht” is.

    Reply
  30. Claire @ Simply Sweet Justice says

    February 11, 2014 at 3:11 am

    You always have the best pork recipes! Perfect comfort food.

    Reply
  31. Aimee @ ShugarySweets says

    February 11, 2014 at 4:47 am

    That chutney! Oh my!!!

    Reply
    • Maureen says

      February 11, 2014 at 9:06 am

      I know! I used it on a sandwich the next day and I loved it.

      Reply
  32. Marie @citronlimette says

    February 11, 2014 at 7:33 am

    I love Maine. We used to go to Old Orchard Beach, like all the French Canadians. I love pork and peaches. Saving this spectacular recipe.

    Reply
    • Maureen says

      February 11, 2014 at 9:03 am

      Yes, Old Orchard – my parents would never take us there and we were all French Canadian Americans. My best friend Anne’s parents would often take me (along with their ten other children) to Old Orchard but my folks would say, “Just a waste of money, Maureen.” 🙂

      Reply
  33. Laura @ Family Spice says

    February 11, 2014 at 1:14 pm

    ha ha! That’s like me and Texas. When I go back, “ya’ll” and “git” comes back to my vocabulary!

    Reply
  34. Ramona says

    February 11, 2014 at 10:06 pm

    I love chutney!! I think peach and pork goes great together too. 🙂 Lovely dish.

    Reply
  35. Nami | Just One Cookbook says

    February 12, 2014 at 4:28 pm

    To tell you the truth, I had NO idea that’s how Mainers talk! I always hear about Southern accent, but did not know much about other parts of the U.S. I guess Californians have some different way to speak? I’m not sure – I’ve been here for 15 years but this is only place I lived. How fun! I wanted to hear how you speak (video please! ;)). Love pork tenderloin. You’re so sweet to make this for John. 🙂 Peach chutney… I drool thinking about it!

    Reply
    • Maureen says

      February 12, 2014 at 10:52 pm

      I no longer have a Maine accent. 🙁 I moved to Tennessee to go to university and then years later moved to Florida. No more Mainer 🙂 Give me 30 minutes though and I can fit right back in.

      Reply
  36. Jocelyn@Brucrewlife says

    February 13, 2014 at 3:27 pm

    You probably would have had a good laugh if you heard me trying to sound out all your Maine words!! Lol! 🙂 Happy birthday!!

    Reply
    • Maureen says

      February 13, 2014 at 5:48 pm

      LOL I wish you’d recorded it! 🙂

      Reply
  37. Aurica says

    February 18, 2014 at 12:59 am

    hhhmmm, very tasty and amazing dinner, beautiful color of that beef, let’s deep in for tonight 😀

    Reply

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