Pork fillets with peach chutney

Tasteful Pork fillets with peach chutney Recipe

Celebrate the flavours of summer with these super tasty pork fillets served with freshly made peach chutney and baby potatoes.
Pork fillets with peach chutney
Prep Time : 0:15 | Cook Time : 0:45 | Total Time : 1:00 | Serving : 4 person.


  • 5 ripe yellow peaches

  • 600g Coles pork fillets, fat trimmed

  • 2 tablespoons extra virgin olive oil

  • 30g butter

  • 1 small red onion, chopped

  • 60g dark brown sugar

  • 1 tablespoon currants

  • 1 teaspoon fennel seeds

  • 1/2 cup Coles Brand Italian red wine vinegar

  • 500g baby potatoes, halved

  • 2 tablespoons flat-leaf parsley, chopped

  • 120g Coles Brand 4 leaf salad


  • Step 1

    Preheat oven to 200C or 180C fan-forced. Peel and chop 4 of the peaches. Reserve. Season pork. Heat 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Sear pork, turning, for 4-5 minutes or until browned. Place pork on a baking tray. Squeeze over the juice from remaining peach. Bake for 20 minutes or until cooked through. Transfer to a plate and cover with foil. Rest for 5 minutes.

  • Step 2

    Meanwhile, heat the butter in a medium saucepan over medium heat and cook the onion, stirring, for 5 minutes or until softened. Stir in the reserved peach. Add sugar, currants, fennel seeds and 100ml vinegar and stir well. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 30 minutes until chutney thickens.

  • Step 3

    Cook potatoes in a large saucepan of boiling water for 10 to 15 minutes or until tender. Drain. Place in a heatproof bowl and drizzle with remaining oil. Season. Sprinkle with parsley and toss to combine.

  • Step 4

    Place salad leaves in a bowl and drizzle with remaining vinegar. Season. Toss to combine. Slice pork and serve with chutney, potatoes and salad.

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