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    Home » Meat » Pork Recipes » Peach Pork Tenderloin with Chimichurri

    Peach Pork Tenderloin with Chimichurri

    Jun 17, 2019 · by Valentina · 30 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Peach Pork Tenderloin with Chimichurri is a show-stopping summer entrée. With the gorgeous sweet peaches and the tangy flavor of the Chimichurri, it always gets rave reviews!Peach Pork Tenderloin with Chimichurri on a long white plate

    I think you should make this for dinner.

    If not tonight, then tomorrow -- or, better yet, invite a few guests for a summer dinner party in the next week or two, and put this on the menu!

    It's bursting with beautiful fresh flavors, it's succulent and juicy and it presents like a masterpiece.

    Cilantro Chimichurri in a small white bowlCilantro Chimichurri

    What's in this recipe?

    It's mostly in the title, but let's dig a little deeper . . .

    • Pork tenderloin and peaches, of course.
    • The Chimichurri in this recipe is made with cilantro. (Most are made with parsley.)
    • onion
    • cardamom
    • red wine vinegar
    • salt, pepper and brown sugar

    Sliced Peach Pork Tenderloin with Chimichurri on a white plate with fresh cilantro

    How to Make Peach Pork Tenderloin with Chimichurri

    • Make the Cilantro Chimichurri.
    • Marinate the pork in the Chimichurri.
    • Sauté the onions with the cardamom and peaches.
    • Add the marinated pork to the pan and sear it.
    • Spread the peaches around the pork and place the pan in the oven and roast.
    (More detailed instructions are below.)

    Whole Peach Pork Tenderloin in a cast iron skillet

    Can you make it ahead of time?

    • 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.

    No-Bake Peach Cobbler Cream Cake Recipe with Gluten-Free Almond Cookie Crust | cookingontheweekends.com

    Can you make this with another fruit?

    • Yes! Nectarines would be equally as delicious, and in the fall and winter, apples would be excellent!

    Whether you're having guests, or just want to do it up for the family, you'll be so happy with this delicious summer dinner!

    ---> 15 potato side dishes to serve with pork tenderloin <---

     

    More Sides to Serve with This Dish

    Here are a few tasty ideas . . .

    • Chopped Mexican Salad
    • Fried Lemon Caesar Salad
    • Grilled Garden Scallions
    • Coconut Cilantro Rice

    Enjoy every bite!

    sliced pork tenderloin with peaches and fresh cilantro sprigs

    Cilantro Chimichurri Peach Roasted Pork Tenderloin

    Valentina K. Wein
    This Peach Pork Tenderloin with Chimichurri is a show-stopping entrée. With the gorgeous sweet peaches, and the deep, tangy flavors of the chimichurri, it always gets rave reviews!
    The prep time doesn't include making the chimichurri, which takes about 15 min.
    5 from 5 votes
    Print
    Prep Time 10 mins
    Cook Time 25 mins
    Marinating & Resting Time 1 hr 10 mins
    Total Time 1 hr 45 mins
    Course Main Course, Dinner
    Cuisine American
    Servings 6
    Calories 211 kcal

    Ingredients
      

    • ½ cup Cilantro Chimichurri (click here for the recipe)
    • 1 approximately (2-pound) pork tenderloin
    • olive oil for the pan
    • 1 cup yellow onion, thinly sliced
    • ½ teaspoon ground cardamom
    • 1½ cups fresh peaches, peeled, thinly sliced peaches (see notes)
    • 1 tablespoon plue 1 teaspoon red wine vinegar
    • 1½ teaspoons brown sugar
    • salt and freshly ground black pepper to taste

    Instructions
     

    • 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.
    • 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.
    • 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.
    • 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.
    • 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.)
    • 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

    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.
    Keywords good for summer dinner parties, recipes with pork
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    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. 

    More Pork Recipes

    • Sous Vide Pork Tenderloin with Coffee Rub
    • Easy Pork and Mushroom Stew
    • Bell Pepper Sandwich
    • Baked Brussels Sprouts with Pancetta

    Reader Interactions

    Comments

    1. Lizthechef

      September 28, 2014 at 10:28 am

      Love this - we enjoy pork tenderloin frequently and this is a terrific twist on my usual marinade - the fruit adds so much.

      Reply
      • valentina

        September 28, 2014 at 11:58 pm

        Thanks Liz. Hope you try it! 🙂

        Reply
    2. Tiffany McKinney

      September 29, 2014 at 7:04 pm

      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.

      Reply
      • valentina

        September 30, 2014 at 5:49 pm

        Thanks, Tiffany! So happy you enjoyed it. Chicken is a perfect substitute. 😀

        Reply
    3. David

      October 01, 2014 at 12:27 pm

      Yum! I have bookmarked this for next peach season... it went by way too quickly this year!

      Reply
      • valentina

        October 01, 2014 at 12:42 pm

        Agreed, way too fast a season. Would be delicious with apples, too. 🙂

        Reply
    4. valentina

      October 01, 2014 at 1:38 pm

      Yep, starving! 😉

      Reply
    5. valentina

      August 15, 2018 at 12:15 pm

      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!

      Reply
    6. Marissa

      June 18, 2019 at 2:05 pm

      Everything you make, I want to eat, Valentina! This pork tenderloin looks spectacular. So juicy and love the play of peach and chimichurri!

      Reply
      • valentina

        June 20, 2019 at 12:50 pm

        Wow, thank you, Marissa! Enjoy. 🙂 ~Valentina

        Reply
    7. Cathy

      June 18, 2019 at 9:12 pm

      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!

      Reply
      • valentina

        June 20, 2019 at 12:49 pm

        Never too many peaches in the summertime! Thanks, Cathy. ~Valentina

        Reply
    8. John / Kitchen Riffs

      June 19, 2019 at 8:33 am

      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!

      Reply
      • valentina

        June 20, 2019 at 12:49 pm

        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

        Reply
    9. Coco in the Kitchen

      June 20, 2019 at 12:26 pm

      What deliciousness! I must make this for my family tonight. Thanks, bella xx

      Reply
      • valentina

        June 20, 2019 at 12:41 pm

        Thank you, my friend. 🙂 Enjoy! ~Valentina

        Reply
    10. Eha

      June 20, 2019 at 6:08 pm

      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 !

      Reply
      • valentina

        June 22, 2019 at 3:11 pm

        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

        Reply
    11. David @ Spiced

      June 21, 2019 at 3:42 am

      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!

      Reply
      • valentina

        June 22, 2019 at 3:12 pm

        Love that, David, and thank you. 🙂 ~Valentina

        Reply
    12. 2pots2cook

      June 21, 2019 at 4:01 am

      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 ! 🙂

      Reply
      • valentina

        June 22, 2019 at 3:13 pm

        Thank you! Hope you enjoy and hope you're having a great weekend. ~Valentina

        Reply
    13. Dawn - Girl Heart Food

      June 21, 2019 at 4:51 am

      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 🙂

      Reply
      • valentina

        June 22, 2019 at 3:10 pm

        Thanks so much, Dawn. Enjoy and I hope you have a great weekend, too! ~Valentina

        Reply
    14. David Scott Allen

      June 21, 2019 at 6:47 am

      I had forgotten about this post, Valentina! Perfect timing this year - peach season is just beginning!

      Reply
      • valentina

        June 22, 2019 at 3:09 pm

        Yes. Thanks, David!

        Reply
    15. mimi rippee

      June 27, 2019 at 6:12 am

      Well this is a brilliant combination of flavors! Thank you!

      Reply
      • valentina

        June 27, 2019 at 4:16 pm

        Thanks so much, Mimi! Enjoy! ~Valentina

        Reply
    16. Joetta Ellenwood

      December 28, 2021 at 11:00 am

      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?

      Reply
      • valentina

        December 29, 2021 at 3:09 pm

        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

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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