Hello! And welcome back to The Stone Soup Cook! I’m delighted you’ve decided to spend part of your day with me.
So let’s get cooking!
Yesterday, I passed along the recipe for peach chutney, which will serve as a kind of a base for several recipes I’ll feature this week, including today’s recipe for grilled pork loin with bourbon-peach chutney sauce.
This recipe is very easy and comes together quickly if you have the peach chutney on hand. But for as quick an easy as this recipe is, it has a lot of panache and a great summertime vibe!
Enjoy it with a big, juicy chardonnay or better yet, a nice Viognier. If you’re a fan of reds, then I’d go with a good fruit-forward zinfandel.
I hope you enjoy this recipe and be sure to tune tomorrow when I’ll feature the first of a couple of peachy-keene desserts!
Until then,
Peace, love and good food,
Keri
