Antonis Achilleos
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
4 servings

Here’s an easy and original summer dinner to add to the weeknight agenda: rounds of grilled pork tenderloin with a spicy, minty, and sweet chutney that brings the heat (and flavor) to balance the smoky meat. While stirring mint jelly into a peach chutney might seem unusual, it’s actually the secret ingredient that makes this dinner recipe so unique. Turn it into a feast with a side of rice and grilled summer squash, plus a few bottles of chilled rosé and white wine, natch. Hot tip: scrape the seeds out of the jalapeño if you’re sensitive to chilies.

How to Make It

Step 1

Heat a grill pan over medium-high. Sprinkle pork evenly with salt and black pepper. Add to grill pan; cook, turning occasionally, until a thermometer inserted in thickest portion of meat registers 135°F, 10 to 12 minutes. Transfer pork to a cutting board; let rest 5 minutes.

Step 2

Meanwhile, cut jalapeño in half crosswise. (If desired, remove and discard seeds.) Finely chop 1 jalapeño half. Thinly slice remaining half crosswise into rounds. Place chopped jalapeño, peaches, mint jelly, vinegar, and brown sugar in a small saucepan; cook over medium-high, stirring occasionally, until thick and syrupy, about 4 minutes.

Step 3

Cut pork into ½-inch-thick slices; arrange on a platter. Spoon peach mixture over pork. Sprinkle with sliced jalapeño rounds; garnish with cilantro.

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