Plum Chutney with Pork
If you have approximately 50 minutes to spend in the kitchen, Plum Chutney with Pork might be If you have ground ginger, plums, ground cardamom, and a few other ingredients on hand, you can make it. Pork Tenderloin with Plum Chutney, Pork Tenderloin with Plum Chutney, and Pork Tenderloin with Plum Chutney are very similar to this recipe.
With a mortar and pestle, combine the garlic, lemon peel, salt, cardamom and ginger.
Add oil; mix to form a paste.
Spread over pork. Cover and refrigerate for 1 hour.
For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender.
Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender.
Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a meat thermometer reads 160°.
Let stand for 5 minutes before slicing.
Recommended wine: Sparkling Wine, Sparkling Rose
Dip can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Graham Beck Bliss Nectar. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.
Graham Beck Bliss NectarFor those who do not like it dry, the Graham Beck Demi-Sec is a fine excuse for self-indulgence and frivolity. Light yeasty aromas, with hints of butterscotch, honey and praline, this delectable bubbly will stimulate your sweeter senses.Blend: 39% Chardonnay, 61% Pinot Noir