Pecan-Roasted Pork Tenderloin, Georgia Chutney, Green Beans nad Potatoes

By smleonard

Ingredients

• Pork Tenderloin:
• 1/2 cup pecan pieces
• 1/2 cup French-fried onions
• 1 tablespoon light brown sugar
• 2 pork tenderloins (about 2 lb)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• olive oil cooking spray
• Georgia Chutney:
• 2 cups frozen sliced peaches
• 1 cup sweet Vidalia onions/peppers relish
• 2 teaspoons light brown sugar
• Green Beans and Potatoes:
• 1 (9-ounce) box frozen cut green beans
• 1 (20-ounce) package refrigerated red potato wedges
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons garlic butter
• 2 tablespoons dried parsley

Details

Servings 6
Adapted from publix.com

Preparation

Step 1

Cooking Sequence
Start water for beans; prepare pork and begin to bake - 15 minutes
Prepare chutney (use clean knife and cutting board); begin to simmer - 5 minutes
Complete beans and pork; serve - 25 minutes

Pork Tenderloin -
Cooking Sequence
Start water for beans; prepare pork and begin to bake - 15 minutes
Prepare chutney (use clean knife and cutting board); begin to simmer - 5 minutes
Complete beans and pork; serve - 25 minutes


Georgia Chutney -
1. Cut peaches into bite-size pieces; combine with remaining ingredients in medium saucepan.
2. Cover and bring to a boil on medium-low; cook 20�25 minutes, stirring occasionally, or until thickened. Serve over pork slices.


Green Beans and Potatoes -
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high.
2. Stir beans, potatoes, salt, and pepper into boiling water; cover and return to boil.
3. Reduce heat to medium-high; cook 6�8 minutes, stirring occasionally, or until desired tenderness.
4. Drain beans and potatoes; return saucepan to stovetop. Add butter and parsley, stirring until butter melts, using only residual heat. Add beans and potatoes; toss to coat and serve.