Before I begin with the recipe (which is really good, and would work well with boneless, skinless chicken breasts if you don’t eat or don’t like pork), let me just say this: I got The Young One to eat a salad for dinner last night.
A SALAD. With lettuce, tomatoes, carrots, bell peppers and salad dressing (the boy has a strange prejudice against any condiment that isn’t barbecue sauce). Of course, it was topped with a ton of steak and cheese, but…HE ATE IT. All of it.
It’s one of the supreme achievements of my life.
This recipe was one I made while my oven was out of commission. Peaches are in season, and as I’m wont to do, I bought more than we could possibly eat at the farmer’s market a couple of weeks ago. What can I say – I love fresh peaches. I’d actually made the sauce for a duck that Beloved and I decided we’d try to grill, but due to circumstances beyond our control we ended up with duck jerky (and a ton of lovely fat, so it wasn’t a complete loss).
We were kind of hesitant to do another form of fowl, so chicken was out, and I didn’t know how it would go with the filet of Coho salmon we have in the freezer (probably quite well, but I didn’t want to risk it), and didn’t think the sauce would go well with beef. So pork tenderloin it was – and my, oh my, was it so very, very tasty.
Other than peeling and dicing the peaches, this sauce really couldn’t be simpler, and if you’re
hoity-toity so inclined you could pureé until smooth it and call it a gastrique. The tenderloins are merely rubbed with spices and pan-roasted; the total cooking time is less than 20 minutes.
I’d like to take this opportunity to encourage you to purchase, if you don’t already own, an instant read thermometer. It is indispensable when preparing something like pork tenderloin, a cut that is simply inedible when overdone. But cooked to an internal temperature of 145 F, and allowed to rest for 5 to 10 minutes before slicing, it is tender, juicy and delicious. And pretty elegant, for such a simple preparation.
Note: The amount of coconut sugar used in the sauce is pretty dependent on how sweet your fruit is; if the peaches are very ripe and very sweet, you may not need any at all. If you use ghee and omit the sugar and wine (use a little more vinegar), the dish is Whole30 compliant.
|Pork Tenderloin with Peaches|
- 1 1/2 pounds pork tenderloins
- 1 tablespoon lard or other cooking fat
- salt and freshly-ground black pepper
- Cajun seasoning
- 2 tablespoons ghee or unsalted butter
- 1 shallot, peeled and minced
- 2 cups fresh peaches, peeled and diced
- 2 tablespoons coconut sugar
- 3 tablespoons dry white wine
- 3 tablespoons white wine vinegar
- salt and freshly-ground black pepper to taste
- In a medium skillet, melt the ghee over medium heat and cook the shallot until soft and translucent, about 5 minutes. Increase the heat to medium high; add the peaches, coconut sugar, wine and vinegar and bring just to a boil. Reduce heat to low and simmer until the peaches are very tender, 10 to 20 minutes. Season to taste with salt and pepper and set aside.
- Rub the tenderloins with salt, pepper and Cajun seasoning. Heat a large, heavy skillet over medium- high heat; melt the lard and sear the tenderloins on all sides until golden brown. Reduce the heat to medium and continue cooking, turning frequently, until the pork reaches an internal temperature of 145 F on an instant read thermometer.
- Remove the tenderloins and allow to rest for 5 to 10 minutes. Slice and serve with peach sauce.
- Nutrition (per serving): 302 calories, 10.2g total fat, 95mg cholesterol, 73.5mg sodium, 819.4mg potassium, 19.5g carbohydrates, <1g fiber, 7.2g sugar, 31.9g protein