Roast Pork Tenderloin with Spicy Peach Salsa

A dear friend gifted me with some beautiful peaches from her small orchard. So I created this end of the summer, beginning of autumn dish. The sweet peaches are spiced up with  fresh and dried chilies and cooled with fresh mint. The pork tenderloin is brined, pan-seared, and finished in the oven; however, grilling is also lovely.

4 servings

INGREDIENTS:

Tenderloin

1 pork tenderloin, trimmed (about 1 ¼ pounds)

¼ cup kosher salt

1 pint filtered water

1 tablespoon extra virgin olive oil

Salsa

2 firm but ripe peaches

2 tablespoons red onion, small diced

1 serrano or jalapeño pepper, seeded, minced

1 tablespoon fresh mint, minced

¼ teaspoon chipotle powder

1 tablespoon lime juice

Salt and black pepper to taste

DIRECTIONS:

Tenderloin

  1. Preheat oven to 500°F. Dissolve the kosher salt and water together. Submerge the tenderloin in the brine for forty-five minutes or overnight.

  2. Remove the tenderloin from the brine and pat dry. Rub with the oil. Heat a large cast-iron pan over medium-high heat. Sear the tenderloin on all but one side until browned, about four minutes. Turn to the last side and place in the oven. Roast until 140°F measured at thickest part, about fifteen minutes. Remove to a cutting board. Tent with foil and rest for five minutes. Slice the pork and serve with the salsa.

Salsa

  1. Gently rub the peaches with a kitchen towel to remove peach fuzz. Run under cold water. Dice the peaches and place in a mixing bowl. Toss the peaches together with the onion, fresh pepper, mint, chipotle powder, lime juice, salt, and black pepper. Let it stand for at least fifteen minutes.

Roast Pork Tenderloin with Spicy Peach Salsa

Roast Pork Tenderloin with Spicy Peach Salsa
Yield: 4 servings
Author:
Prep time: 20 MinCook time: 20 Mininactive time: 24 HourTotal time: 24 H & 40 M
A dear friend gifted me with some beautiful peaches from her small orchard. So I created this end of the summer, beginning of autumn dish. The sweet peaches are spiced up with fresh and dried chilies and cooled with fresh mint. The pork tenderloin is brined, pan-seared, and finished in the oven; however, grilling is also lovely.

Ingredients

Tenderloin
  • 1 pork tenderloin, trimmed (about 1 ¼ pounds)
  • ¼ cup kosher salt
  • 1 pint filtered water
  • 1 tablespoon extra virgin olive oil
Salsa
  • 2 firm but ripe peaches
  • 2 tablespoons red onion, small diced
  • 1 serrano or jalapeño pepper, seeded, minced
  • 1 tablespoon fresh mint, minced
  • ¼ teaspoon chipotle powder
  • 1 tablespoon lime juice
  • Salt and black pepper to taste

Instructions

Tenderloin
  1. Preheat oven to 500°F. Dissolve the kosher salt and water together. Submerge the tenderloin in the brine for forty-five minutes or overnight.
  2. Remove the tenderloin from the brine and pat dry. Rub with the oil. Heat a large cast-iron pan over medium-high heat. Sear the tenderloin on all but one side until browned, about four minutes. Turn to the last side and place in the oven. Roast until 140°F measured at thickest part, about fifteen minutes. Remove to a cutting board. Tent with foil and rest for five minutes. Slice the pork and serve with the salsa.
Salsa
  1. Gently rub the peaches with a kitchen towel to remove the peach fuzz. Run under cold water. Dice the peaches and place them in a mixing bowl. Toss the peaches together with the onion, fresh pepper, mint, chipotle powder, lime juice, salt, and black pepper. Let it stand for at least fifteen minutes.

Nutrition Facts

Calories

233.72

Fat (grams)

6.02

Sat. Fat (grams)

1.98

Carbs (grams)

5.75

Fiber (grams)

1.15

Net carbs

4.60

Sugar (grams)

4.07

Protein (grams)

37.53

Sodium (milligrams)

289.32

Cholesterol (grams)

103.47

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pork, peaches, chilies
entree, meat, salsa
American
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Linda HierholzerENTRÉESComment