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

 

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


Nutrition Information:

Quickview
229k Calories
24g Protein
9g Total Fat
10g Carbs
14% Health Score
Limit These
Calories
229k
11%

Fat
9g
14%

  Saturated Fat
4g
28%

Carbohydrates
10g
4%

  Sugar
7g
8%

Cholesterol
86mg
29%

Sodium
263mg
11%

Alcohol
0.77g
4%

Get Enough Of These
Protein
24g
49%

Vitamin B1
1mg
76%

Selenium
34µg
49%

Vitamin B6
0.94mg
47%

Vitamin B3
8mg
41%

Phosphorus
296mg
30%

Vitamin B2
0.42mg
25%

Vitamin A
1154IU
23%

Potassium
610mg
17%

Zinc
2mg
15%

Vitamin B5
1mg
11%

Magnesium
40mg
10%

Vitamin B12
0.59µg
10%

Iron
1mg
10%

Vitamin E
1mg
8%

Copper
0.16mg
8%

Fiber
1g
6%

Manganese
0.1mg
5%

Vitamin C
3mg
5%

Vitamin K
3µg
3%

Vitamin D
0.34µg
2%

Calcium
17mg
2%

Folate
4µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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