Description

Serve on pork, chicken or white fish. Try marinating pork tenderloin in peach cider with cinnamon and diced garlic. Cook at 350°. When ½ done, cut ½ inch deep cut along top and insert 2 tablespoons of chutney. Complete cooking, cut into medallions. Serve with a dollop of chutney. For an easy to make hors d’oeuvre, serve over cream or brie cheeses

16 oz. jar