Go Back
+ servings

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!
Please note that the prep time does not include making the chimichurri, which takes about 15 minutes. (The Cilantro Chimichurri recipe is here.)
5 from 5 votes
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
  

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.