Pecan-Roasted Pork Tenderloin and Georgia Chutney

Ingredients:
1/2 cup pecan pieces
1/2 cup french fried onions-like for green bean casserole
1 T. light brown sugar
2 pork tenderloins (about 2#)
1/2 t. salt
1/8 t. pepper
olive oil cooking spray

Steps:
1. Preheat Oven to 425 degrees. Coat baking sheet with cooking spray. Place pecans, onions and sugar in food processor; process until coarsely chopped. Place mixture on plate.

2. Season pork with salt and pepper, roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Coat top of tenderloin with cooking spray.

3. Bake 25-30 minutes or until internal temperature reaches 160 degrees (for medium). Use a meat thermometer to accurately ensure doneness.

4. Let pork stand 5 minutes; then cut into 1 inch thick slices. Top with Georgia Chutney and serve.


Chutney Ingredients:

2 cups frozen sliced peaches
1 cup sweet Vidalia onions/pepper relish--I found this in a jar at store
2 t. light brown sugar

1. Cut peaches into bite-size pieces; combine with remaining ingredients in medium size saucepan.

2. Cover and bring to a boil on medium-low; cook 2--25 minutes, stirring occasionally, or until thickened. Serve over pork slices.