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Pork Tenderloin with Fresh Peaches
Contributed by: Melinda
How do we use all those peaches from the tree? This is one nice way.
1 pork tenderloin, approx. 1.25 - 1.5 lb.
1 large sweet onion, peeled, cut in half and sliced
2-3 fresh peaches, peeled, pitted and thinly sliced
6 large sage leaves, minced (about 1/4 -1/3 cup)
2 Tablespoons dijon mustard
1-2 teaspoons Worcestershire sauce
1 large clove garlic, grated
Kosher salt
Fresh ground pepper
Fat
- Preheat oven to 375º
- Remove tenderloin from packaging and pat dry with paper towels
- Sprinkle all over with salt and black pepper, pressing to stick to the pork
- In a small bowl, combine mustard, worcestershire and grated garlic
- Heat fat in an oven-proof skillet over medium-high heat
- Sear tenderloin on all sides until lightly browned
- Remove tenderloin to a plate and add onions to fat (add additional fat if skillet is dry)
- While onions are sautéing, brush top and sides of tenderloin with mustard mixture
- When onions are soft and beginnning to brown, make a space in the center of the pan and add the tenderloin mustard side down
- Brush remaining side of tenderloin with remaining mustard
- Add about half the sage to the onions, top with peaches and sprinkle the remaining sage over all
- Place pan in oven for 35 minutes, flipping the tenderloin once and stirring the onions and peaches.
- Remove from oven, let pork stand 5-10 minutes before slicing into 1 inch slices
- Serve peaches and onions on the side
Questions about this recipe?
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