One of our favorite lunches…

As we get closer to the end of the season, we'd like to share one of our guest's favorite meals with you. The star on this plate is clearly the summer peaches. The recipe below calls for frozen peaches, but feel free to experiment with the finest fresh peaches the summer has to offer.

This menu features our Pork Tenderloin with Peach Chutney, Sour Cream Muffins (you may want to double this recipe - they go fast!) and our Coconut Curry Rice. We round out the plate with steamed broccoli and watermelon.

PORK TENDERLOIN WITH PEACH CHUTNEY

1.5 - 2 lb pork loin

Montreal Steak Seasoning

Roast at 425F for about 25 minutes or until interior temptation of the loin is 145F.

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For the chutney:

2 large Vidalia onions (chopped)

1 T. vegetable oil

2 bags of frozen peaches (peeled & sliced)

4 T. brown sugar

4 T. white sugar

1 T. molasses

¼ c. raisins 

1 t. salt

1 t. black pepper

¼ t. allspice

½ c. white vinegar

2 T. lemon juice

Combine all in a heavy stock pot, stirring until all ingredients are thoroughly combined. Bring to a gentle simmer and cover to cook for one hour; stirring occasionally.

When ready to serve, pour chutney over slices of tenderloin.

SOUR CREAM MUFFINS

Makes 24

2 c. self-rising flour

8 oz. sour cream

1 c. melted butter

Preheat oven to 350F. THOROUGHLY grease a mini muffin tin with baking spray. 

Combine all ingredients until fully incorporated. Fill each muffin cup ¾ full.

Bake 10-12 minutes (note: they will NOT brown!)

COCONUT CURRY RICE

3 T. butter

1 onion, diced

4 t. curry powder

2 c. jasmine rice

⅔ c. golden raisins

2 c. coconut milk

1 c. chicken broth

1 c. water

½ t. salt

Sauté onion in butter until translucent. Add curry powder and mix until fully incorporated.

Add rice and sauté 2-3 minutes. Add remaining ingredients and bring to a boil.

Cover and simmer for 20-25 minutes. (No need to stir while cooking!)