Peachy Piquant Pork Bake Oven Bake or Barbecue
Sweet, savory, and perfectly versatile, this Peachy Piquant Pork Bake is a delightful fusion of flavors that can be baked in the oven or grilled on the barbecue. Tender pork tenderloin is marinated in a mouthwatering blend of olive oil, honey, soy sauce, apple cider vinegar, and fragrant spices like garlic, ginger, and paprika. Fresh peach wedges add a natural sweetness, beautifully caramelizing as they cook alongside the pork. Whether roasted to juicy perfection or kissed by smoky grill marks, the dish is finished with a luscious reduction of the reserved marinade for an extra burst of flavor. Perfect for weeknight dinners or summer cookouts, this recipe serves up a balance of tangy, sweet, and savory in every bite.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 4 large Fresh peaches
- 2 tbsp Olive oil
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 2 tbsp Apple cider vinegar
- 2 Garlic cloves (minced)
- 1 tsp Ground ginger
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh thyme leaves
- 1 tbsp Butter
- 1 as needed Cooking spray
Instructions
Preheat the oven to 375°F (190°C) or heat the barbecue to medium-high.
Rinse and pat dry the pork tenderloin using paper towels. Set aside.
In a medium bowl, whisk together olive oil, honey, soy sauce, apple cider vinegar, minced garlic, ground ginger, paprika, salt, black pepper, and fresh thyme. This will be your marinade.
Place the pork tenderloin in a resealable plastic bag or shallow dish, and pour the marinade over the meat. Seal or cover, and marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
While the pork marinates, slice the peaches into thick wedges and set them aside.
If baking in the oven, lightly grease a baking dish with cooking spray. Remove the pork from the marinade (reserve the marinade for later) and place it in the prepared dish.
If cooking on the barbecue, lightly oil the grates. Place the marinated pork on the grill, reserving the marinade for basting.
Scatter the peach wedges around the pork in the baking dish (if baking) or prepare them to be grilled alongside the pork (if barbecuing).
Bake the pork in the oven for 30-40 minutes, or until the internal temperature reaches 145°F (63°C), basting occasionally with the reserved marinade. For the barbecue, grill the pork for about 20 minutes, turning and basting occasionally, until cooked through. Grill the peaches separately for 2-3 minutes per side until charred and tender.
While the pork rests (for 5-10 minutes after cooking), melt the butter in a small saucepan over medium heat and add the reserved marinade. Bring to a boil and cook for 2-3 minutes until slightly thickened. This sauce can be served alongside the pork.
Slice the pork into medallions, plate with the peach wedges, and drizzle with the reduced marinade sauce. Serve warm and enjoy!
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 119.5 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 149 mg | 11% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5986 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
