Spirited Peachy 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!

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.

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.

SPIRITED PEACHY PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, mix cherries, onions and whiskey. Microwave on High 30 seconds or until hot. Let stand 10 minutes. Stir in preserves.
• Cut pork tenderloin lengthwise almost but not completely through to other long side. Open tenderloin to lay flat; sprinkle with salt. Spread 1 tablespoon preserves mixture on each side of pork.
• Place pork on grill. Cover grill; cook over medium heat 10 to 12 minutes, turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Microwave remaining preserves mixture on High 30 to 45 seconds or until warm. Cut pork into 1/4-inch-thick slices; serve with warm preserves mixture.

PORK TENDERLOIN WITH PEACH AND PECAN SAUCE

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
• Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
• Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

PORK TENDERLOIN WITH ROASTED PEACHES AND CHILI LIME BUTTER

Steps:

• For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter.
• For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour.
• Preheat half of a grill to medium-high heat.
• Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes.
• For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter.
• For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together.
• To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE

Steps:

• Peach-Mustard Sauce:
• Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
• Pork:
• Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
• Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
• Serve sliced pork with Peach-Mustard Sauce alongside.
• Do Ahead
• Sauce can be made 1 day ahead. Cover and chill.

PEACH AND BASIL-STUFFED PORK TENDERLOIN

Steps:

• In a medium bowl, stir together peaches, butter, basil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
• Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place between 2 sheets of heavy duty plastic wrap; pound pork to 1/4" thickness. Spoon peach mixture down center of each tenderloin. Fold over to enclose filling, and wrap pork in prosciutto. Sprinkle with remaining 1/2 teaspoons salt and 1/2 teaspoons pepper.
• Preheat oven to 400 degrees.
• In a large oven-safe skillet, heat olive oil over medium high heat. Add pork, and cook for 3 minutes per side or until prosciutto begins to brown. Place skillet in oven, and bake for 20 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Remove pork from skillet, and let stand for 10 minutes before serving.
• Add broth to skillet, and cook over medium-high heat, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced to 1 cup; whisk in basil and mustard. Serve sauce over pork.