Roasted Pork Tenderloin with Ginger Peach Sauce
If you have roughly 45 minutes to spend in the kitchen, Roasted Pork Tenderloin with Ginger Peach Sauce might be an amazing gluten free and dairy free recipe to try. This main course has 555 calories, 24g of protein, and 4g of fat per serving. This recipe serves 4. For $1.3 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 125 would say it hit the spot. It is brought to you by Emily Bites. A mixture of canolan oil, fresh ginger, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a good spoonacular score of 55%. Try Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce, Pork Tenderloin with Grilled Peach-Ginger Chutney, and Pork Tenderloin with Peach and Pecan Sauce for similar recipes.
Servings: 4
Ingredients:
2 teaspoons Canola oil
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 lb pork tenderloin, trimmed
1 tablespoon less sodium soy sauce
Salt & pepper, to taste
1 (14.5 oz) can Del Monte No Sugar Added Sliced Peaches, drained
¼ cup white wine
Equipment:
oven
aluminum foil
baking sheet
food processor
blender
frying pan
pastry brush
sauce pan
Cooking instruction summary:
Pre-heat the oven to 425. Line a baking sheet with aluminum foil and set aside.Combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor and blend until smooth. Set aside.Sprinkle the pork tenderloin lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and sear on each side until golden brown (4-5 minutes per side). Place the tenderloin on the prepared baking sheet. Using a pastry brush, brush two tablespoons of the reserved peach sauce over the surface of the pork. Place in the oven for 18-20 minutes until the pork is juicy and slightly pale pink in the middle.While the pork is cooking, Place the remainder of the peach sauce from step 2 in a small saucepan and add the white wine. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer for about 10 minutes. Serve ladled over the finished pork tenderloin.
Step by step:
1. Pre-heat the oven to 42
2. Line a baking sheet with aluminum foil and set aside.
3. Combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor and blend until smooth. Set aside.Sprinkle the pork tenderloin lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat.
4. Add the pork and sear on each side until golden brown (4-5 minutes per side).
5. Place the tenderloin on the prepared baking sheet. Using a pastry brush, brush two tablespoons of the reserved peach sauce over the surface of the pork.
6. Place in the oven for 18-20 minutes until the pork is juicy and slightly pale pink in the middle.While the pork is cooking,
7. Place the remainder of the peach sauce from step 2 in a small saucepan and add the white wine. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer for about 10 minutes.
8. Serve ladled over the finished pork tenderloin.
Nutrition Information:
covered percent of daily need
