Curried Pork Tenderloin with
Lavender-scented Peach Chutney
Kathy Chesko, Chef at Rezonja
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
2 Tbsp lavender honey
1 Tbsp packed brown sugar
1½ tsp hot East Indian curry
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
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
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
½ C golden raisins
2 Tbsp finely chopped fresh
jalapeno chili or other green chili
finely chopped, peeled
finely chopped white onion
2 garlic cloves, finely
1/8 tsp ground cumin,
preferably dry skillet toasted cumin seed ground in a mortar and pestle
chopped fresh culinary
lavender or 1/4 teaspoon dried, preferably Hidcote
2 Tbsp packed brown sugar
1 Tbsp cider vinegar
Kosher salt to taste
Freshly ground black pepper
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.