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!
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.
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.)
- red wine vinegar
- salt, pepper and brown sugar
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.
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.
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!
More Sides to Serve with This Dish
Here are a few tasty ideas . . .
Enjoy every bite!
Cilantro Chimichurri Peach Roasted Pork Tenderloin
- 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
- 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.
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