Sunday Pork Loin Roast

On Saturday we went to the Farmer’s Market and bought some delicious fresh peaches and I used some to make a yummy fresh peach chutney to go on our pecan crusted pork loin.

It turned out fabulous!

Pecan crusted pork loin with fresh peach chutney

Ingredients1/2 cup pecan pieces1 green onion chopped finely1 tablespoon light brown sugar1 pork tenderloins (about 2 lb)1/2 teaspoon salt 1/8 teaspoon pepperolive oil cooking spray Steps1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Chop pecans, onions, and sugar until finely chopped.2. Season pork with salt and pepper; roll in pecan mixture until well coated and place on baking sheet. Drizzle top of tenderloin with olive oil. Bake 25–30 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.3. Let pork stand 5 minutes; then cut into 1-inch-thick slices. Top with Fresh peach Chutney (recipe below) and serve.Peach Chutney (easy)I simply chopped up one large peach into small little squares and added a tablespoon of mango chutney to it. I stirred it all up and let it sit to marinate for about 15 or 20 min. Then I spooned it over the top other past after we sliced it thinly and served. Sooo good!Mashed yamsI love yams in any form..baked, mashed, roasted or grilled. For this recipe I microwaved them and removed skins. I put the skinless yams into a pan added about 1/4 cup of half and half, 1 tsp cinnamon, a pinch of salt, 1/4 cup butter. I whipped the yams until light and fluffy. Then I added 1/4 cup of applesauce! It tastes really good! I sprinkled some mini marshmallows on the top for that thanksgiving feel hahah.