Chimichurri Pork with Peaches is a show-stopping summer entrée. With the gorgeous sweet peaches and the tangy flavor of the Chimichurri, it always gets rave reviews!
Fresh peaches in every bite, Chimichurri Pork Tenderloin is loaded with beautiful and delicious flavors. It's succulent and juicy and it presents like a masterpiece.
With only 10 minutes of prep time, this is the perfect main course for summer entertaining. And in the cooler months, you can use the same recipe with fall and winter fruits.
The Ingredients
- pork tenderloin - The pork tenderloin you choose should be firm.
- fresh peaches - Choose peaches that are firm, but ripe. They should have jut a little bit of give when pressed gently.
- Chimichurri - For this Chimichurri pork recipe I use Cilantro Chimichurri.
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- ground cardamom
- red wine vinegar
- kosher salt - I cook with Kosher salt. I prefer it for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty
- black pepper - Preferably freshly ground.
- brown sugar
(See recipe card below for quantities.)
Substitutions and Variations
- Peaches. The peaches can be substituted with mango, nectarines and apricots. In the winter you can use pears, apples or persimmons.
- Chimichurri. Traditional Chiimichurri is made with parsley, which would also be excellent in this recipe.
- Red wine vinegar. red wine vinegar can be substituted with a mix of white wine vinegar and red wine (one to one) or apple cider vinegar.
Recipe Tips
- I prefer the peaches peeled, but this is up to you. You can either use a vegetable peeler (if they're firm enough), or this method.
- If your peaches are especially sweet, you can omit the brown sugar.
- When you add the pork to the pan, if you don't hear a sizzling sound, the pan isn't hot enough. Wait for the sizzle!
How to Make it
- Remove any extra fat and the "silver skin" from the pork and place it in a large zip-lock bag. 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 refrigerator to marinate for about 1 hour.
- Coat the bottom of a large, oven proof sauté pan with olive oil and place it over medium heat. Add the onions and cook until they're caramelized, about 10 minutes. 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.
- 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 add anything that was left in the bag.
- 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, season the pork with salt and pepper and add it to the pan.
- Spread the peaches and onions around the pork and place the pan in a 375°F oven. Roast just until the pork is cooked through, about 15 minutes.
- Place the pork on a large plate or cutting board, cover loosely with foil and let it rest for at least 10 minutes. Slice and serve with the peaches on the side or on top.
(More detailed instructions are in the recipe card below.)
Other Delicious Pork Recipes
- Sous Vide Pork Tenderloin with Coffee Rub
- Perfect Pulled Pork
- Tortilla Chip Crusted Pork Chops
- Garlic-Rosemary Pork CHops
---> 15 potato side dishes to serve with pork tenderloin <---
Can you make it ahead?
- The Chimichurri can be made up to a few days before you plan to make the pork.
- You can do everything through searing the pork up to 6 hours ahead of time. Once the pork is seared, let the entire pan cool to room temperature and place it in the refrigerator. Take it out about 30 minutes before you're going to roast it.
- Roasting should be done as close to serving time as possible, as it's best just a few minutes after it's out of the oven.
Whether you're having guests, or just want to do it up for the family, you'll be so happy with this delicious chimichurri pork.
Enjoy every bite!
Chimichurri Pork Recipe
Ingredients
- ½ cup Cilantro Chimichurri (click here for the recipe), or chimichurri of your choice
- 1 approximately (2-pound) pork tenderloin
- olive oil for the pan
- 1 cup thinly sliced onion
- ½ teaspoon ground cardamom
- 1½ cups sliced fresh peaches, peeled
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1½ teaspoons brown sugar
- salt and freshly ground black pepper to taste
Instructions
- Prepare the pork. 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. 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.
- Preheat the oven to 375°F and adjust a rack to the center.
- Cook peaches and onions. Coat the bottom of a large, oven proof sauté pan with olive oil and place it over medium heat. Add the onions and cook until they're caramelized, about 10 minutes. 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. Season to taste with salt and pepper, turn the heat off and leave the pan on the stove.
- Sear the pork. 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 add anything that was left in the bag.Season the pork with salt and pepper and set aside. 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.
- Roast. Then spread the peaches and onions around the pork and place the pan in the oven. Roast just until the pork is cooked through, about 15 minutes. (The internal temperature should be about 137°F.)
- Cool and serve. Place the pork on a large plate or cutting board, cover loosely with foil and let it rest for at least 10 minutes. Slice and serve with the peaches on the side or on top.
NOTES
NUTRITION
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Lizthechef
Love this - we enjoy pork tenderloin frequently and this is a terrific twist on my usual marinade - the fruit adds so much.
valentina
Thanks Liz. Hope you try it! 🙂
Tiffany McKinney
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.
valentina
Thanks, Tiffany! So happy you enjoyed it. Chicken is a perfect substitute. 😀
David
Yum! I have bookmarked this for next peach season... it went by way too quickly this year!
valentina
Agreed, way too fast a season. Would be delicious with apples, too. 🙂
valentina
Yep, starving! 😉
valentina
Yes! sorry about the confusion. I tend to call yellow onions brown. I'm trying switch to only calling them yellow, as I think that's what most call them. Enjoy!
Marissa
Everything you make, I want to eat, Valentina! This pork tenderloin looks spectacular. So juicy and love the play of peach and chimichurri!
valentina
Wow, thank you, Marissa! Enjoy. 🙂 ~Valentina
Cathy
I was just wondering what to do with my peaches and this recipe looks like pure perfection. I am so excited to try it. Thank you!
valentina
Never too many peaches in the summertime! Thanks, Cathy. ~Valentina
John / Kitchen Riffs
Chimichurri is wonderful stuff -- and one of those things I don't use enough. Don't think I've ever used it with a pork roast. But I will. 🙂 Thanks!
valentina
I don't use it enough either, John. I've been trying to make big batches to have at the ready. 🙂 Enjoy and thanks!~ Valentina
Coco in the Kitchen
What deliciousness! I must make this for my family tonight. Thanks, bella xx
valentina
Thank you, my friend. 🙂 Enjoy! ~Valentina
Eha
Was this not popular on Instagram 🙂 ! Very much like the recipe and it is quick and easy to make for a 'crowd'. I use chimichurri a lot and usually make it 1/2 coriander and 1/2 parsley as taught by an Argentinian chef. Well, slightly less parsley ! Am 'taste-testing' reading the recipe trying to marry peaches to the condiment and cannot get he marriage on the palate . . . yes for apple . . . so just have to try myself . . . thanks !
valentina
Thank you, Eha. It is really great with the apple, too. I love the idea of half parsley and half coriander. Will try that too. 🙂 ~Valentina
David @ Spiced
I love the use of peaches here! I've just started spying some delicious peaches in our stores, and I would love to try this recipe out. Plus, cilantro + chicken is an amazing combo. I know this one would be a huge hit in our house! Nice and easy, but packed with flavor...that's how I roll!
valentina
Love that, David, and thank you. 🙂 ~Valentina
2pots2cook
Pork and chimichurri is our favourite to roast and peaches are new to me but it must be heavenly good ! Absolutely one to try this summer ! 🙂
valentina
Thank you! Hope you enjoy and hope you're having a great weekend. ~Valentina
Dawn - Girl Heart Food
I think I should make this for dinner too!! With a fresh chimichurri, peach and pork, there's no going wrong! Talk about a yummy recipe, perfect for entertaining! Pinned! Have a lovely weekend ahead, Valentina 🙂
valentina
Thanks so much, Dawn. Enjoy and I hope you have a great weekend, too! ~Valentina
David Scott Allen
I had forgotten about this post, Valentina! Perfect timing this year - peach season is just beginning!
valentina
Yes. Thanks, David!
mimi rippee
Well this is a brilliant combination of flavors! Thank you!
valentina
Thanks so much, Mimi! Enjoy! ~Valentina
Joetta Ellenwood
Hello, Valentina!
This recipe looks amazing. As with most peach dishes, I'll give it a try with mangos. There much easier to come by where I live. Last night I made a pound cake with them and it was a hit!
Looking forward to cooking this for New Years!
Oh, do you cover it wjen you put it in the oven?
valentina
Hi Joetta. Thanks for writing in. It will be so delicious with mango. I adore mangoes! You don't need to cover it in the oven, unless the top of the pork is getting darker than you'd like. Enjoy and thank you for checking out my recipes. Happy New Year. 🙂 ~Valentina