Peppered Pork Tenderloin with Citrus Pecan Chutney

Let's visit the south's favorite nut, the pecan, this week. Here's a great main course idea.

2 (1pound) pork tenderloins

1/4 cup plus 2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 tablespoon ground black pepper

1 cup apple cider vinegar

1 1/2 teaspoons orange zest, divided

1/2 cup fresh orange juice

1/2 cup sugar

3-inch cinnamon stick

1/3 cup chopped dried apricots

1/2 cup chopped dried pineapple

1//2 cup orange marmalade

1/2 cup chopped toasted pecans

Garnish: toasted pecans

Rub pork with 2 tablespoons oil, 1/2 teaspoon salt, and pepper. Set aside.

In a medium saucepan, combine vinegar, 1 teaspoon orange zest, orange juice, sigar, cinnamon, apricots, pineapple, ad remaining 1/2 teaspoon salt, and bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 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 into the thickest piece registers 145℉. Remove from heat; cover, and let stand for 10 minutes. Slice, and serve with chutney. Garnish with toasted pecans, if desired.

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Enjoy!!!

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