Southern Peach Pork Tenderloin Recipes

PORK TENDERLOIN WITH PEACHES

Steps:

• To the bowl of a food processor add garlic, cilantro, soy sauce, black pepper and pulse until the marinade is well blended but still has some texture.
• Place pork tenderloin in a large ziploc bag. Pour the marinade over pork tenderloin and marinate in the fridge for 2-3 hours.
• Preheat the oven to 360 F and line a medium size baking dish with a foil.
• Heat 1 tablespoon of butter in a large non-stick pan and on a medium heat.
• Remove tenderloin from a ziploc bag, slightly wipe off the marinade and sear the pork tenderloin on all sides until golden brown.
• At the same time and on the same pan, cook the peaches until brown.
• Transfer the pork to the baking dish and bake for 20 minutes. Remove from the oven and cover with a foil.
• Meanwhile, add balsamic vinegar to a pan with peaches and stir for 2-3 minutes. Remove the peaches and set aside.
• Whisk in chicken broth, soy sauce, slightly increase the heat and cook for 2-4 minutes until the sauce thickens.
• Remove sauce from the heat, adjust the salt and stir in 1 tablespoon of butter.
• Thinly slice pork tenderloin and serve with a peach sauce.
• Enjoy!

PORK TENDERLOIN WITH PEACH CHUTNEY AND FARRO WITH FENNEL AND ONIONS

Steps:

• To a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.
• Add 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.
• Preheat the oven to 400 degrees F.
• Season the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.
• Place the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

Steps:

• Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
• When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
• Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
• Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
• Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
• Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
• Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
• Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
• Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
• Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

JUST PEACHY PORK TENDERLOIN

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

PORK TENDERLOIN WITH PEACHES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
• Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
• Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
• Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Arrange pork and peaches on a serving platter.
• Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
• Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

SOUTHERN PORK TENDERLOIN

Steps:

• Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
• Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).