Technique for a Perfect Pork Tenderloin, recipe with optional Peach Glaze and Grilled Peaches

Technique for a Perfect Pork Tenderloin, recipe with optional Peach Glaze and Grilled Peaches

What do you get when you combine antibiotic-free grass fed pork tenderloin and some sweet seasonal peaches? A whole lot of deliciousness!

I don’t know what it is with pork, but way too often it gets overcooked! Absolutely no need for that. Although the doneness of any meat is a highly personal decision, the safe, Government-suggested internal temperature for pork is 145°, which is still plenty pink and juicy in the centre. No need to cook it to the point of it becoming unappealing grey in colour and dry!

In this recipe, I’m using peach glaze and some grilled peaches. But just a regular pork tenderloin simply seasoned with salt and pepper is mighty delicious! The choice is yours. Or use any other glaze you like – after all, so many things go well with delicious juicy local pork.

Ok, let’s get cooking!

Yields3 Servings

 1 - 1 1/2 lb pork tenderloin
 kosher salt
 black pepper
 oil, as needed (a tablespoon or so)
 nuts, seeds, cranberries, chives, parsley or anthing else you wish to top your tenderloin with
Optional Glaze Ingredients:
 ¼ cup peach jam (apricot jam will also work)
 1 tbsp balsamic vinegar
 2 tbsp sor sauce
 1 tbsp Dijon Mustard
 2 garlic cloves, minced
 1 tbsp fresh ginger, grated
 pinch of red pepper flakes
 1 tbsp butter or oil
Optional Grilled Peaches:
 4 peaches, halved and pit removed
 oil

1

Preheat the oven to 275°F.

Heat a spoonful of oil a heavy, ideally cast iron, pan over medium high heat for at least 4 minutes, until very hot and shimmering. If you don't preheat enough, your pork will never properly brown.

Dry your tenderloin with the paper towels. Skipping this step will prevent proper browning which brings great flavours and textures to the dish. Season generously with salt and pepper.

2

Sear your tenderloin on all sides. The process should take about 10-12 minutes and the pork should be golden brown on all sides.

If you double the recipe, brown the meat in batches or in two separate pans as overcrowding the pan will prevent the meat from browning.

Transfer your tenderloin to foil lined rimmed baking sheet. Or, if your skillet is oven safe and large enough to accommodate the pork, leave it right in the skillet.

3

You may proceed as is or you may brush the seared pork with the optional glaze.

To make the glaze, combine all of the glaze ingredients in a small pot and simmer for 3-5 minutes until thickened.

4

Transfer the tenderloin to preheated oven and bake uncovered for 25-45 minutes. Do not overcook the tenderloin. The internal temperature according to the Government-suggested guidelines is 145°F.

Deciding to what doneness to cook the meat is a personal choice. For beef tenderloin, I prefer mine on a rarer side. However, for pork, I personally prefer to cook mine to around 145-150°.

Consider broiling your pork for the last 2 minutes of cooking or so, watching closely not to burn as the sugars in the glaze will burn fast.

5

If you wish, you can serve your pork with grilled peaches. Simply grill your peaches over medium-low heat (be sure to oil the grill) for about 4 minutes, flip and grill the other side for 3-5 minutes until the peaches are tender.

6

When the pork is ready, remove from the oven, tent with foil and allow to rest for about 7 minutes. Slice and serve with optional peaches and any other optional garnishes of choice (seeds, nuts, cranberries, etc.) Enjoy.

Ingredients

 1 - 1 1/2 lb pork tenderloin
 kosher salt
 black pepper
 oil, as needed (a tablespoon or so)
 nuts, seeds, cranberries, chives, parsley or anthing else you wish to top your tenderloin with
Optional Glaze Ingredients:
 ¼ cup peach jam (apricot jam will also work)
 1 tbsp balsamic vinegar
 2 tbsp sor sauce
 1 tbsp Dijon Mustard
 2 garlic cloves, minced
 1 tbsp fresh ginger, grated
 pinch of red pepper flakes
 1 tbsp butter or oil
Optional Grilled Peaches:
 4 peaches, halved and pit removed
 oil

Directions

1

Preheat the oven to 275°F.

Heat a spoonful of oil a heavy, ideally cast iron, pan over medium high heat for at least 4 minutes, until very hot and shimmering. If you don't preheat enough, your pork will never properly brown.

Dry your tenderloin with the paper towels. Skipping this step will prevent proper browning which brings great flavours and textures to the dish. Season generously with salt and pepper.

2

Sear your tenderloin on all sides. The process should take about 10-12 minutes and the pork should be golden brown on all sides.

If you double the recipe, brown the meat in batches or in two separate pans as overcrowding the pan will prevent the meat from browning.

Transfer your tenderloin to foil lined rimmed baking sheet. Or, if your skillet is oven safe and large enough to accommodate the pork, leave it right in the skillet.

3

You may proceed as is or you may brush the seared pork with the optional glaze.

To make the glaze, combine all of the glaze ingredients in a small pot and simmer for 3-5 minutes until thickened.

4

Transfer the tenderloin to preheated oven and bake uncovered for 25-45 minutes. Do not overcook the tenderloin. The internal temperature according to the Government-suggested guidelines is 145°F.

Deciding to what doneness to cook the meat is a personal choice. For beef tenderloin, I prefer mine on a rarer side. However, for pork, I personally prefer to cook mine to around 145-150°.

Consider broiling your pork for the last 2 minutes of cooking or so, watching closely not to burn as the sugars in the glaze will burn fast.

5

If you wish, you can serve your pork with grilled peaches. Simply grill your peaches over medium-low heat (be sure to oil the grill) for about 4 minutes, flip and grill the other side for 3-5 minutes until the peaches are tender.

6

When the pork is ready, remove from the oven, tent with foil and allow to rest for about 7 minutes. Slice and serve with optional peaches and any other optional garnishes of choice (seeds, nuts, cranberries, etc.) Enjoy.

Pork Tenderloin

Make it Dairy-Free: Use oil and not butter in the glaze.

Make it Gluten-Free: as with all Gluten-Free recipes ensure all your ingredients are Gluten Free and not cross-contaminated. Use Gluten-Free soy sauce and pay attention to ingredients in your jam and mustard.

Make it Keto-Paleo: Skip glaze and grilled peaches (grilled peaches will not work for Keto, but are ok on Paleo) and simply enjoy pork tenderloin seasoned with salt and pepper, seasoned and baked in accordance to the recipe. Optional nuts/cranberries may work as a part of this diet but pay attention to quantities and modify as needed.

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