Cilantro Chimichurri Peach Roasted Pork Tenderloin

Cilantro Chimichurri Peach Roasted Pork TenderloinSometimes I like to talk a lot.  (So I’m told, anyway.)  Today though, I’m going to get right to it — because I’m starving!

I think you should make this for dinner.  If not tonight, then tomorrow.  It’s bursting with fresh flavors, it’s succulent and juicy and it presents beautifully. I think you’ll enjoy it immensely.   🙂Cilantro Chimichurri Peach Roasted Pork Tenderloin

Cilantro Chimichurri Peach Roasted Pork Tenderloin
Prep time
Total time
Please note that the prep time does not include making the chimichurri, which takes about 15 minutes. (The Cilantro Chimichurri recipe is here.)
Serves: Serves 4 to 6
  • ½ cup Cilantro Chimichurri (Get the recipe here.)
  • 1 (approximately 2-pound) pork tenderloin
  • olive oil for the pan
  • 1 cup thinly sliced brown onion
  • ½ teaspoon ground cardamom
  • 1½ cups peeled, thinly sliced peaches (see notes)
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1¼ teaspoon brown sugar
  • Sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.)
  1. Use a boning knife to remove any extra fat and the "silver skin" from the pork and place it in a large zip-lock bag.
  2. Pour the Cilantro Chimichurri into the bag and move the pork around so it's completely coated. Remove any air from the bag, seal it, and then place it in a second bag (to prevent leaking). Place the pork in the refrigerator to marinate for about 1 hour.
  3. Preheat the oven to 375 degrees F and adjust a rack to the center.
  4. Coat the bottom of a large, oven proof sauté pan with olive oil and place it over medium heat. Add the onion and cook until it's caramelized, about 10 minutes.
  5. Sprinkle the onions with the cardamom, and add the peach slices, vinegar and brown sugar. Stir to blend and sauté for another few minutes to let the flavors come together. Turn the heat off and leave the pan on the stove.
  6. Remove the pork from the refrigerator and take it out of the bag and place it on a large plate. (Do not wipe any of the Chimichurri off of the pork, and try to add anything that was left in the bag.)
  7. Season the pork with salt and pepper and set aside.
  8. Move the peach mixture to one side of the pan and turn the heat to high. Add a bit more olive oil to the empty side of the pan, and once it's very hot, add the pork. (If you don't hear a sizzling sound, the pan isn't hot enough. Wait for the sizzle!) Sear to brown the pork, about 1 minute per side.
  9. Then Spread the peaches around the pork and place the pan in the oven.
  10. Roast just until the pork is cooked through, about 15 minutes. (The internal temperature should be about 145 degrees F.)
  11. Place the pork on a large plate or cutting board, cover loosely with foil and let it rest for at least 15 minutes.
  12. Slice and serve with the peaches on the side or on top.
If you are making this when peaches are out of season, replace them with apples -- follow the instructions for the peaches, but add about 5 minutes to the sauté time.


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  1. Tiffany McKinney says

    OMG!!! Just divine. I don’t cook very much because I don’t always enjoy doing it but this sounded so good I just had to try it. It was wonderful! I had to use chicken breasts because the grocery was out of pork tenderloin but it worked so well.

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