In a small bowl, stir together the peaches, 2 teaspoons marmalade, onion, vinegar, gingerroot, garlic, and salt. Let stand at room temperature while roasting the pork.
Preheat the oven to 425 deg F. Line a small roasting pan with aluminum foil. Lightly spray with cooking spray.
Sprinkle the pork with the lemon pepper. Place in the pan.
Roast for 30 minutes. Brush the top of the pork with the remaining 2 tablespoons marmalade. Roast for 15 minutes, or until the pork is just slightly pink in the center and registers 155 deg F on an instant-read thermometer. Remove from the oven. Cover loosely with aluminum foil. Let stand for 10 minutes. Cut the pork into medium-thick slices. Serve with the chutney.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (47%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 91.9mg||28 %|
|Sodium 82.4mg||3 %|
|Potassium 466.4mg||12 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 12.1g|
|Protein 31g||44 %|
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Calories per serving: 337
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