Pork Tenderloin with Peaches

Pork Tenderloin with Peaches requires roughly 45 minutes from start to finish. This recipe serves 6 and costs $1.49 per serving. One serving contains 230 calories, 24g of protein, and 9g of fat. 7 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up white wine vinegar, lard, shallot, and a few other things to make it today. It works well as a rather cheap main course. It is brought to you by Jans Sushi Bar. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Users who liked this recipe also liked Herbed Grilled Pork Tenderloin with Peaches, Grilled Herb Pork Tenderloin with Grilled Peaches, and Grilled Peaches and Pork.

Servings: 6

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Ingredients:

Cajun seasoning

2 tablespoons coconut sugar

3 tablespoons dry white wine

2 tablespoons ghee or unsalted butter

2 cups fresh peaches, peeled and diced

1 1/2 pounds pork tenderloins

salt and freshly-ground black pepper to taste

1 shallot, peeled and minced

3 tablespoons white wine vinegar

1 tablespoon lard or other cooking fat

Equipment:

frying pan

kitchen thermometer

Cooking instruction summary:

In a medium skillet, melt the ghee over medium heat and cook the shallot until soft and translucent, about 5 minutes. Increase the heat to medium high; add the peaches, coconut sugar, wine and vinegar and bring just to a boil. Reduce heat to low and simmer until the peaches are very tender, 10 to 20 minutes. Season to taste with salt and pepper and set aside.Rub the tenderloins with salt, pepper and Cajun seasoning. Heat a large, heavy skillet over medium- high heat; melt the lard and sear the tenderloins on all sides until golden brown. Reduce the heat to medium and continue cooking, turning frequently, until the pork reaches an internal temperature of 145 F on an instant read thermometer.Remove the tenderloins and allow to rest for 5 to 10 minutes. Slice and serve with peach sauce.Nutrition (per serving): 302 calories, 10.2g total fat, 95mg cholesterol, 73.5mg sodium, 819.4mg potassium, 19.5g carbohydrates, <1g fiber, 7.2g sugar, 31.9g protein

 

Step by step:


1. In a medium skillet, melt the ghee over medium heat and cook the shallot until soft and translucent, about 5 minutes. Increase the heat to medium high; add the peaches, coconut sugar, wine and vinegar and bring just to a boil. Reduce heat to low and simmer until the peaches are very tender, 10 to 20 minutes. Season to taste with salt and pepper and set aside.Rub the tenderloins with salt, pepper and Cajun seasoning.

2. Heat a large, heavy skillet over medium- high heat; melt the lard and sear the tenderloins on all sides until golden brown. Reduce the heat to medium and continue cooking, turning frequently, until the pork reaches an internal temperature of 145 F on an instant read thermometer.

3. Remove the tenderloins and allow to rest for 5 to 10 minutes. Slice and serve with peach sauce.Nutrition (per serving): 302 calories, 10.2g total fat, 95mg cholesterol, 73.5mg sodium, 819.4mg potassium, 19.5g carbohydrates, <1g fiber, 7.2g sugar, 31.9g protein


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