Eat local! Peach Chutney n Pork recipe

It was a packed Chef Demo at the Palisade Peach Festival, with every seat taken and rows of people standing at the back, to hear Brunella Gualerzi, owner and chef of il Bistro Italiano, present her "Palisade Peach Chutney with Pork Tenderloin" recipe. Brunella likes to use Carlson Vineyards Peach Wine in this recipe and then to serve it with the dish.

It's quick to prepare and was a real-crowd pleaser when the samples were passed around. Here's the recipe - it's also attached as a printable PDF. Revel in the hedonistic pleasures of all things peach during harvest!

Palisade Peach Chutney with Pork Tenderloin
Prepared by Brunella Gualerzi
Owner and Chef, il Bistro Italiano

For 6 people. Serve with Carlson Vineyards Peach Wine.

For the chutney:
4-6 peaches, not too ripe, peeled
1 red pepper
1 yellow pepper
1 jalapeno pepper
2-3 shallots
4-6 garlic cloves
2-3 stalks of celery
3-4 cardamom pods
2 tablespoons extra virgin olive oil
a few leaves fresh Italian basil
a few leaves fresh mint
Carlson Vineyards Peach Wine (or white wine)
salt

For the pork:
2 tenderloins
flour
4 tablespoons whole butter, unsalted
2-3 cloves garlic
a few leaves of fresh mint
a few leaves of fresh basil
1/4 cup extra virgin olive oil
salt
Carlson Vineyards Peach Wine (or white wine)

To make the chutney:
1. Dice the celery and peppers, mince the shallots, garlic and jalapeno pepper (leave the seeds if you want it very hot) and sweat everything in the olive oil in a skillet for 5-6 minutes over medium heat.
2. Cut the peaches in small pieces and add them to the vegetables, add peach wine (or dry white wine if you don't have peach wine) enough to cover the vegetables.
3. Open the cardamom pods and extract the seeds, add them to the vegetables and cook for another 15 minutes or until the vegetables are tender and come together.
4. Chop the basil and mint leaves and add them to the vegetables, salt to taste.
5. Keep the chutney warm until ready to serve.

For the tenderloin:
1. Trim the tenderloins to remove excess fat and silver skin.
2. Cut tenderloins into 5-6 oz pieces and butterfly each piece to expose the grain.
3. Pound each piece to about 2/3” thickness; marinate with olive oil, minced garlic, basil, mint, 1/4 cup peach wine (or white wine), and salt for at least 1 hour (longer is better).
4. To cook: melt the butter in a skillet and add the pork that is first dredged in flour; cook for 4 minutes then turn the pieces over; add salt and enough peach wine to cover the pork; cover the skillet and cook for another 6-8 minutes or until done.
5. Serve the pork immediately accompanied by the warm chutney.

il Bistro Italiano is one of Grand Junction's chic "must go to restaurants."
Located at 400 Main Street, Grand Junction
Serving dinner 7 nights a week. 970-243-8622.
www.ilbistroitaliano.com