Tenderloin Patties With Chutney Peaches Recipe
Ingredients
1/4 cup shortening
6 pork tenderloin patties
1/3 cup water
1/2 teaspoon salt
1/3 cup drained chopped chutney
1 can (1 pound 13 ounces) cling peach halves, drained
Directions
Melt shortening in large skillet; brown patties over medium heat.
Drain off fat.
Reduce heat; add water.
Season patties with salt and top with 2 tablespoons of the chutney.
Cover tightly; simmer 30 minutes or until done.
Fill peach halves with remaining chutney; serve with meat.
Drain off fat.
Reduce heat; add water.
Season patties with salt and top with 2 tablespoons of the chutney.
Cover tightly; simmer 30 minutes or until done.
Fill peach halves with remaining chutney; serve with meat.
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