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 Peach Pork Tenderloin with Chimichurri?
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
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 I make this 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 I 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!
What to Serve with the Pork
Here are a few tasty ideas . . .
- Chopped Mexican Salad
- Fried Lemon Caesar Salad
- Grilled Garden Scallions
- Pommes Anna Potatoes
- Coconut Cilantro Rice
Enjoy every bite!
Update June 2019: This recipe was originally published in 2014 and has been refreshed with new information and additional images.
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!
Please note that the prep time does not include making the chimichurri, which takes about 15 minutes. (The Cilantro Chimichurri recipe is here.)
- 1/2 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
- 1/2 teaspoon ground cardamom
- 1 1/2 cups fresh peaches, peeled, thinly sliced peaches (see notes)
- 1 tablespoon plue 1 teaspoon red wine vinegar
- 1 1/2 teaspoons brown sugar
- salt and freshly ground black pepper 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°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 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 and onions 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°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 10 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.
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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! 🙂
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. 🙂
Yep, starving! 😉
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!
Everything you make, I want to eat, Valentina! This pork tenderloin looks spectacular. So juicy and love the play of peach and chimichurri!
Wow, thank you, Marissa! Enjoy. 🙂 ~Valentina
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!
Never too many peaches in the summertime! Thanks, Cathy. ~Valentina
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!
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
What deliciousness! I must make this for my family tonight. Thanks, bella xx
Thank you, my friend. 🙂 Enjoy! ~Valentina
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 !
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
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!
Love that, David, and thank you. 🙂 ~Valentina
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 ! 🙂
Thank you! Hope you enjoy and hope you’re having a great weekend. ~Valentina
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 🙂
Thanks so much, Dawn. Enjoy and I hope you have a great weekend, too! ~Valentina
I had forgotten about this post, Valentina! Perfect timing this year – peach season is just beginning!
Yes. Thanks, David!
Well this is a brilliant combination of flavors! Thank you!
Thanks so much, Mimi! Enjoy! ~Valentina