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:

Quickview
221k Calories
24g Protein
4g Total Fat
7g Carbs
9% Health Score
Limit These
Calories
221k
11%

Fat
4g
7%

  Saturated Fat
0.94g
6%

Carbohydrates
7g
3%

  Sugar
6g
7%

Cholesterol
73mg
25%

Sodium
1672mg
73%

Alcohol
1g
9%

Get Enough Of These
Protein
24g
48%

Vitamin B1
1mg
76%

Selenium
35µg
50%

Vitamin B6
0.91mg
45%

Vitamin B3
7mg
39%

Phosphorus
288mg
29%

Vitamin B2
0.4mg
23%

Zinc
2mg
15%

Potassium
477mg
14%

Vitamin B5
0.99mg
10%

Vitamin B12
0.58µg
10%

Magnesium
34mg
9%

Iron
1mg
7%

Copper
0.11mg
6%

Vitamin E
0.6mg
4%

Manganese
0.07mg
3%

Vitamin D
0.23µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

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Food Joke

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