What To Know
- Embark on a culinary adventure with our tantalizing pork tenderloin peach recipe, a delectable blend of juicy meat and sweet, summery fruit.
- Resting the tenderloin before slicing allows the juices to redistribute, resulting in a more tender and juicy cut of meat.
- A refreshing fruit salad is a light and healthy way to balance the richness of the pork and peaches.
Embark on a culinary adventure with our tantalizing pork tenderloin peach recipe, a delectable blend of juicy meat and sweet, summery fruit. This dish is a symphony of flavors that will tantalize your taste buds and leave you craving more.
Ingredients
- 1 pork tenderloin (about 1 pound)
- 2 peaches, peeled and sliced
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon minced fresh thyme
- Salt and pepper to taste
Instructions
1. Prepare the tenderloin: Season the pork tenderloin liberally with salt and pepper.
2. Create the glaze: In a small bowl, whisk together the brown sugar, honey, Dijon mustard, and thyme. Set aside.
3. Sear the tenderloin: Heat a large skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown.
4. Add the glaze: Pour the prepared glaze over the tenderloin and reduce heat to medium. Cook for 10-15 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer.
5. Incorporate the peaches: Add the sliced peaches to the skillet and cook for 5-7 minutes, or until softened but still retain their shape.
6. Rest the meat: Remove the tenderloin from the skillet and let it rest for 5-10 minutes before slicing.
7. Serve and enjoy: Slice the tenderloin and serve it alongside the glazed peaches.
Tips for Success
- Use a quality pork tenderloin: The tenderness of the meat will greatly impact the dish. Choose a tenderloin that is firm to the touch and has a light pink color.
- Season generously: Don’t be afraid to season the tenderloin well with salt and pepper. This will enhance the flavor of the meat and create a delicious crust.
- Don’t overcook the tenderloin: Pork tenderloin is a lean cut of meat that can dry out quickly. Use a meat thermometer to ensure that the internal temperature does not exceed 145°F.
- Let the meat rest: Resting the tenderloin before slicing allows the juices to redistribute, resulting in a more tender and juicy cut of meat.
Variations
- Add other fruits: Feel free to experiment with other fruits in this recipe. Apricots, plums, or cherries would all be delicious complements to the pork.
- Change the glaze: If you prefer a different flavor profile, try using maple syrup, molasses, or barbecue sauce instead of honey.
- Add vegetables: To make this dish a complete meal, add some roasted vegetables to the skillet along with the peaches. Carrots, Brussels sprouts, or asparagus would be great options.
Accompaniments
- Mashed potatoes: Creamy mashed potatoes are the perfect accompaniment to this savory dish.
- Roasted vegetables: A side of roasted vegetables, such as carrots, parsnips, or zucchini, adds color and nutrition to the meal.
- Fruit salad: A refreshing fruit salad is a light and healthy way to balance the richness of the pork and peaches.
Wrap-Up: A Culinary Masterpiece
Our pork tenderloin peach recipe is a culinary masterpiece that will impress your dinner guests and leave you craving more. The juicy and tender pork, combined with the sweet and flavorful peaches, creates an unforgettable dining experience. Experiment with the variations and accompaniments to find your favorite way to enjoy this delectable dish.
Frequently Asked Questions
Q: How long can I store the leftovers?
A: Leftover pork tenderloin peach can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: What other herbs can I use instead of thyme?
A: Rosemary, sage, or oregano would all be great substitutes for thyme in this recipe.
