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Pork Tenderloin with Peaches

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.

Moving forward.

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

Pork Tenderloin with Peaches

5.0 from 2 reviews

Pork Tenderloin with Peaches
 
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Remove the tenderloins and allow to rest for 5 to 10 minutes. Slice and serve with peach sauce.
  4. 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

 


7 comments

Be says:

This really was delicious. BTW, the circumstance beyond her controls is me – I burnt the duck. You are kind enough not to call me out on it, but then again you didn’t give me credit for the barbequed meatloaf either! :P

Jan says:

Now, dear, it wasn’t entirely your fault, if it was your fault at all. We were distracted by the unexpected appearance of a certain blue-eyed charmer that evening.

And yes, you grilled the meatloaf, but I assembled it. Joint efforts, my love…join efforts.

Oh oh OH I’ve been wanting to cook a pork recipe but didn’t feel like doing the same old thing I usually do – I’m adding the ingredients to my shopping list for tomorrow – hopefully the weather will cool a bit for the weekend so I can stand standing in front of the stove! ;) YUMMY!!

I’ve been needing a new thermometer for so long. I only think of it when I’m cooking, of course. The minute I’m done I promptly forget until the NEXT time I’m cooking.

Lisa says:

What a great summer recipe.

Alex says:

Mmmm, peaches. I need to find me some ASAP! Though I usually just eat them with a little cream…they would certainly go amazingly with pork like so. Yum.

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