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Pork Tenderloin with Fresh Peaches

How do we use all those peaches from the tree? This is one nice way.

What you need

  1. 1 pork tenderloin, approx. 1.25 - 1.5 lb.
  2. 1 large sweet onion, peeled, cut in half and sliced
  3. 2-3 fresh peaches, peeled, pitted and thinly sliced
  4. 6 large sage leaves, minced (about 1/4 -1/3 cup)
  5. 2 Tablespoons dijon mustard
  6. 1-2 teaspoons Worcestershire sauce
  7. 1 large clove garlic, grated
  8. Kosher salt
  9. Fresh ground pepper
  10. Fat

How to make it

  1. Preheat oven to 375º
  2. Remove tenderloin from packaging and pat dry with paper towels
  3. Sprinkle all over with salt and black pepper, pressing to stick to the pork
  4. In a small bowl, combine mustard, worcestershire and grated garlic
  5. Heat fat in an oven-proof skillet over medium-high heat
  6. Sear tenderloin on all sides until lightly browned
  7. Remove tenderloin to a plate and add onions to fat (add additional fat if skillet is dry)
  8. While onions are sautéing, brush top and sides of tenderloin with mustard mixture
  9. When onions are soft and beginning to brown, make a space in the center of the pan and add the tenderloin mustard side down
  10. Brush remaining side of tenderloin with remaining mustard
  11. Add about half the sage to the onions, top with peaches and sprinkle the remaining sage over all
  12. Place pan in oven for 35 minutes, flipping the tenderloin once and stirring the onions and peaches.
  13. Remove from oven, let pork stand 5-10 minutes before slicing into 1 inch slices
  14. Serve peaches and onions on the side

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