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This rosemary peach pork tenderloin recipe reminds me of summer. Peaches, honey, mustard, garlic, rosemary and pork tenderloins. There is something wonderful about this combination. As you know, pork plays well with fruit and here I am using peaches. There is nothing wrong with eating summer meals in the winter, right? Especially since it feels like spring outside. 🙂 We have had some beautiful warmer days this week, and I have started dreaming of all the delicious salads and meals I can prepare with seasonal vegetables when it warms up! Only couple more months…
This is the perfect time to start preparing for our vegetable garden. We are already making plans what to grow and how to design the garden. My husband made an awesome garden design using one of his iPad apps. And last week we started getting our seeds orders in. Yay!
This sweet and savory recipe is one of my favorite summer meals because it has such an amazing flavor and it comes together pretty quickly. Oh, and don’t forget the peaches. They complement this dish perfectly. The pork tenderloin slices cook beautifully on the grill too.
How To Make Rosemary Peach Pork Tenderloin
What you need
4 pork tenderloins, pound to about 1/4 inch thickness
6 peaches, sliced
4 Tbsp honey
4 Tbsp dijon mustard
4 cloves garlic
1 tsp rosemary
salt and pepper, to taste
2 Tbsp coconut oil
Preparation
In a food processor puree 4 peaches, honey, dijon mustard, garlic.
Pound tenderloins to about 1/4 inch thickness. Rub tenderloins with some coconut oil and season on both sides with salt and pepper. Heat 1 Tbsp coconut oil in a skillet over medium high heat and add tenderloins. Cook tenderloins in batches for about 3 minutes on each side, or until cooked through. Remove from pan.
Add peach mixture to the skillet and cook, stirring constantly, for about a minute. (You should have significantly more sauce than what you see in the picture. I halved the recipe because I cooked only for two.) Cut the remaining 2 peaches in 8 pieces, add them to the peach mixture in the skillet and stir to coat. Season with rosemary.
Serve the pork tenderloins on a plate and top with the warm peach mixture and peaches. As a side to the rosemary peach pork tenderloin, you can add brown rice, steamed broccoli or another favorite vegetable side dish. Enjoy!
Rosemary Peach Pork Tenderloin
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Ingredients
- 4 pork tenderloins, pound to about 1/4 thickness
- 6 peaches, sliced
- 4 Tablespoon honey
- 4 Tablespoon dijon mustard
- 4 cloves garlic
- 1 teaspoon rosemary
- salt and pepper, to taste
- 2 Tablespoon coconut oil
Instructions
- In a food processor puree 4 peaches, honey, dijon mustard, garlic.
- Pound tenderloins to about 1/4 inch thickness. Rub tenderloins with some coconut oil and season on both sides with salt and pepper. Heat 1 Tbsp coconut oil in a skillet over medium high heat and add tenderloins. Cook tenderloins in batches for about 3 minutes on each side, or until cooked through. Remove from pan.
- Add peach mixture to the skillet and cook, stirring constantly, for about a minute. Cut the remaining 2 peaches in 8 pieces each, add them to the peach mixture in the skillet and stir to coat. Season with rosemary.
- Serve the pork tenderloins on a plate and top with the warm peach mixture and peaches. As a side to the rosemary peach pork tenderloins you can add brown rice, steamed broccoli or another favorite vegetable side dish.
I am wondering if the calorie count on this is accurate?
thanks for pointing that out, Christina! I just updated the calorie count and nutritional information.