Pork tenderloin with peach chutney

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the chutney, pour the peaches into a sieve and collect the juice. Measure 75 ml of juice. Peel and finely dice the onions. Finely dice the peaches. Clean, wash and cut the chilli pepper into fine pieces. Peel ginger and grate finely.

2. 2

   Heat 2 tablespoons of oil in a saucepan and sauté the onions. Add peaches and ginger and fry briefly. Dust with sugar, sweat on, deglaze with vinegar and measured peach juice. Bring to the boil and simmer at medium heat for 12-15 minutes. Season with salt and pepper. Remove from the heat, pour into a bowl and allow to cool. Wash the medallions, dab dry. Wash the rosemary and shake dry. Heat 3 tablespoons of oil in a frying pan, fry the meat in it vigorously on each side and fry on medium heat on each side for about 1 minute. Add rosemary shortly before the end of the frying time. Cut flat bread into 8 cake pieces. Arrange 3 medallions each sprinkled with pink berries and garnished with rosemary on 4 plates.

3. 3

   Wash the medallions, dab dry. Wash the rosemary and shake dry. Heat 3 tablespoons of oil in a frying pan, fry the meat in it vigorously on each side and fry on medium heat on each side for about 1 minute. Add rosemary shortly before the end of the frying time. Cut flat bread into 8 cake pieces. Arrange 3 medallions each sprinkled with pink berries and garnished with rosemary on 4 plates. Add 2 flat bread pieces and some chutney. Add the rest of the chutney extra

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
530 kcal

CARBS
53 g

FATS
16 g

PROTEINS
40 g