Chimichurri Pork Tenderloin with Peaches

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.

About the Key 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.
• 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

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.)

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!

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!

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