This Peach Roasted Pork Tenderloin is a show-stopping entrée. With the gorgeous sweet peaches, and deep, tangy flavors of the chimichurri, it’s over-the-top.
Sometimes 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. 🙂
Whether you’re having guests, or just want to do it up for the family, you’ll be so happy with this dinner!
Enjoy every bite!
- 1/2 cup Cilantro Chimichurri (click here for the recipe)
- 1 approximately 2-pound pork tenderloin
- olive oil for the pan
- 1 cup thinly sliced brown onion
- 1/2 teaspoon ground cardamom
- 1 1/2 cups peeled thinly sliced peaches (see notes)
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 1/2 teaspoon brown sugar
- Sea salt and freshly ground black pepper to taste Here's How to Season to Taste.
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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.
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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.
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Preheat the oven to 375 degrees F and adjust a rack to the center.
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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.
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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.
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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.)
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Season the pork with salt and pepper and set aside.
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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.
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Then Spread the peaches around the pork and place the pan in the oven.
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Roast just until the pork is cooked through, about 15 minutes. (The internal temperature should be about 145 degrees F.)
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Place the pork on a large plate or cutting board, cover loosely with foil and let it rest for at least 15 minutes.
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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.
Love this – we enjoy pork tenderloin frequently and this is a terrific twist on my usual marinade – the fruit adds so much.
Thanks Liz. Hope you try it! 🙂
Wow you were hungry. That was right to the point! GREG
Yep, starving! 😉
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.
Thanks, Tiffany! So happy you enjoyed it. Chicken is a perfect substitute. 😀
Yum! I have bookmarked this for next peach season… it went by way too quickly this year!
Agreed, way too fast a season. Would be delicious with apples, too. 🙂
Brown Onion? Brown it prior to slicing?
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!