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Curried Pork Tenderloin with Lavender-scented Peach Chutney

Kathy Chesko, Chef at Rezonja Wine Cellars


Curried Pork Tenderloin

A marinade with curry and soy sauce infuses an exotic flavor to pork tenderloin, while lavender honey and lavender buds cool the heat and balance the marinade’s tartness and saltiness.  Using Provence Lavender also enhances the herbs and spices. 

4 pork tenderloins, silverskin and membrane removed
3 c chopped onion
6 cloves garlic, chopped
½ c soy sauce
¼ c cider vinegar
2 Tbsp safflower or canola oil
2 Tbsp lavender honey
1 Tbsp packed brown sugar
1½ tsp hot East Indian curry powder (Madras)
¾ tsp dried culinary lavender or 2 teaspoons chopped fresh, preferably Provence Lavender
1 tsp oregano
½ tsp freshly ground black pepper + for seasoning
Kosher salt to taste for seasoning

Combine onion, garlic, soy sauce, vinegar, oil, honey, sugar, curry powder, lavender blossoms, oregano and black pepper.  Pour marinade over pork.  Marinate at least 2 hours or up to two days, turning periodically. 


Drain meat and season with salt and pepper, then grill over medium hot coals until thermometer inserted into the center of pork reaches 148°-150°, approximately 20-25 minutes.  Pork may also be seared in a small amount of oil in a large skillet on top the stove and then roasted in the oven at 375°.


Remove tenderloins to a platter and let rest 5-10 minutes before slicing into ½” medallions.  Carryover cooking will raise temperature to 155°.  This will result in a nice pink center.  Garnish with Lavender Scented Fresh Peach Chutney. 


Serves 8-12 generously.

Lavender Scented Fresh Peach Chutney

Sonoma County peaches and lavender are showcased in an uncommon fresh version of chutney.  Classic chutney aromatic spices are enhanced by the sweet and rounded floral flavors of Hidcote Lavender. 


2 large firm-ripe peaches, such as May Crest or Sun Crest with a strong peach flavor (a little over 1 lb.)

½ C golden raisins

2 Tbsp finely chopped fresh jalapeno chili or other green chili

2 Tbsp finely chopped, peeled fresh gingerroot

1 Tbsp finely chopped white onion

2 garlic cloves, finely chopped

1/8 tsp ground cumin, preferably dry skillet toasted cumin seed ground in a mortar and pestle

1/8 tsp ground cloves

1/8 tsp ground cinnamon

1 tsp chopped fresh culinary lavender or 1/4 teaspoon dried, preferably Hidcote

2 tsp lemon juice

2 Tbsp packed brown sugar

1 Tbsp cider vinegar

Kosher salt to taste

Freshly ground black pepper to taste


Halve and pit peaches and cut into ½” pieces (2 ½ cups). Combine peaches, raisins, chili, gingerroot, onions, garlic, cumin, cloves, cinnamon, lavender and lemon juice.  Cover and chill at least 15 minutes and up to 1 hour. 


Dissolve brown sugar in cider vinegar (room temperature) and stir into chutney.  Season with salt and pepper.  Cover and let come to room temperature. 


Makes about 3 cups.

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