Pork Tenderloin in Peach Sauce
Delight your taste buds with this irresistible Pork Tenderloin in Peach Sauce, a dish that effortlessly combines savory and sweet flavors. Juicy pork tenderloins are perfectly seasoned, seared to golden perfection, and roasted to tender doneness before being topped with a luscious peach sauce. This summery glaze, made from ripe peaches, honey, apple cider vinegar, and fresh thyme, pairs beautifully with the delicate flavor of the pork. Easy to prepare in under an hour, this recipe is ideal for weeknight dinners or elegant gatherings. Serve with roasted vegetables or creamy mashed potatoes for a meal that’s both comforting and sophisticated. Perfectly balanced and bursting with flavor, this dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 ripe, peeled and diced Peaches
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 1 cup Chicken broth
- 1 tablespoon Unsalted butter
- 1 teaspoon (plus extra for garnish) Fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloins with salt, black pepper, and garlic powder, ensuring an even coating on all sides.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the oven and roast the pork for 15-20 minutes, or until an internal temperature of 145°F (63°C) is reached. Remove from the oven, tent with aluminum foil, and let it rest for 5-10 minutes.
While the pork is resting, make the peach sauce. In a medium pan, combine the diced peaches, honey, apple cider vinegar, chicken broth, and thyme.
Bring the mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the peaches break down and the sauce thickens slightly.
Stir in the butter until melted and adjust seasoning with additional salt or honey, if needed.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
Spoon the peach sauce over the pork and garnish with extra fresh thyme before serving.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 16.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1284 mg | 27% | |
*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.
