Smoked Applewood Pork Tenderloin with Peach Chutney

I am sitting, right now, atop Mt. Nebo in Mt. Nebo State Park, Arkansas looking out over at an amazing view! We are here for our semi-annual family reunion. All my boys were able to come, including Clayton and his new wife, Ashley from California. I am one blessed Mom, that is for sure! Today was our big gathering, with around 75 family members from all over the country! We all got together and shared memories, hugs, and of course....good food! My contribution was this mouth-watering pork tenderloin with peach chutney! I seasoned it with McCormick's Applewood seasoning, and grilled it on a charcoal grill, with some hickory chips for a smoky flavor. I then, finished it in the oven and served it with this sweet and slightly spicy peach chutney! It was a hit and I want to share it with you! Try this for next gathering, or simply a delicious family meal.

Here's what you need:

2 pork tenderloins

Olive oil

McCormick's Applewood Seasoning

For the peach chutney:

5 cups peaches, peeled and chopped (1/4 to 1/2 inch)

1/2 cup white wine vinegar

1/2 cup light brown sugar

1/2 t salt

1 t ground ginger

1 jalapeno, seeded and minced

1/2 cup cilantro, chopped

Juice of one lime

Combine everything but the jalapeno, cilantro and lime juice. Bring to a boil, then lower the temperature and simmer 45 minutes, stirring occasionally. Add in the jalapeno, lime juice, and cilantro. Simmer for 5 more minutes. Allow to cool to room temperature. Serve with the pork tenderloin.

To cook the tenderloin, prepare it by letting it sit out to reach room temperature. Preheat your grill or light your charcoal. Brush the pork with olive oil and season liberally with the Applewood seasoning. If you want the smoky flavor, place a few wet hickory wood chips on the charcoal right before adding the meat. Place the pork on a very hot grill and sear on each side till it gets a nice beautiful color. I grilled it, with the grill lid down, turning often about 25 minutes total. Now transfer the pork to a 400 degree oven and cook it uncovered for about 20 more minutes or until it reaches an internal temperature of 145. Remove from oven and cover it. Allow it to rest for about ten minutes then slice it. Serve it with the chutney! Good Stuff!!!