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  • Writer's pictureTommy Centola

Peppered Pork Tenderloin and Citrus Pecan Chutney

It's pecan season. I know that they will show up for the holidays in desserts. This week, I want to share with you two dishes that uses pecans as part of a savory dish. They may change you mind on how you use pecans in the kitchen.

2 (1 pound) pork tenderloins

1/4 cup plus 2 tablespoons olive oil, divided

1 tablespoon Creole seasoning

1 cup apple cider vinegar

1 1/2 teaspoons orange zest, divided

1/2 cup fresh orange juice

1/2 cup sugar

1 (3-inch) cinnamon stick

1/3 cup chopped dried apricots

1/2 cup chopped dried pineapple

1/2 teaspoon kosher salt

1/2 cup orange marmalade

1/2 cup chopped toasted pecans

Rub pork with 2 tablespoons oil and Creole seasoning. Set aside.

In a medium saucepan, combine vinegar, 1 teaspoon zest and juice, sugar, cinnamon, apricot, pineapple and salt; bring to a boil over medium-high heat.Reduce heat, and simmer, stirring occasionally, 10 minutes. Remove cinnamon stick with a slotted spoon, and discard. Stir in orange marmalade, pecans and remaining 1/2 teaspoon orange zest.

In a large skillet, heat remaining 1/4 cup olive oil over medium-high heat. Cook pork tenderloin 6 minutes per side or until a meat thermometer inserted in thickest portion registers 145℉. Remove from heat; cover, and let stand 10 minutes. Slice, and serve with chutney.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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