ROASTED PORK TENDERLOIN WITH PEACHES RECIPES

Name: Roasted Pork Tenderloins with Sautéed Peaches
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 pork tenderloins; 1 tablespoon (30 ml) olive oil; 1 small onion, finely chopped; 1 clove garlic, finely chopped; 2 ripe peaches, peeled and diced; 3/4 cup (180 ml) chicken broth; 1 tablespoon (15 ml) butter; 2 teaspoons (10 ml) Dijon mustard; 2 teaspoons (10 ml) chopped fresh thyme; Salt and pepper

ROASTED PORK TENDERLOINS WITH SAUTÉED PEACHES | RICARDO

Roasted Pork Tenderloins with Sautéed Peaches | RICARDO image

Provided by Ricardocuisine

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 pork tenderloins
1 tablespoon (30 ml) olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 ripe peaches, peeled and diced
3/4 cup (180 ml) chicken broth
1 tablespoon (15 ml) butter
2 teaspoons (10 ml) Dijon mustard
2 teaspoons (10 ml) chopped fresh thyme
Salt and pepper

Steps:

Roasted Pork Tenderloins with Sautéed Peaches

Nutrition Facts : Calories 225 calories

JAMIE OLIVER'S PORK WITH PEACHES RECIPE - FOOD.COM

Jamie Oliver's Pork With Peaches Recipe - Food.com image

This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 lbs pork loin
1 bunch fresh thyme, leaves picked & chopped (If you're not crazy about thyme, you may want to adjust the amount.)
7 ounces unsalted butter
2 (16 ounce) cans peaches, in natural juice, peeled & sliced into thick wedges or 8 fresh peaches, peeled & sliced into thick wedges
salt
pepper
favorite roasting vegetables

Steps:

Preheat oven to 425 degrees F.
Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

Nutrition Facts : Calories 854.4, FatContent 64.3, SaturatedFatContent 29.9, CholesterolContent 229.9, SodiumContent 114.8, CarbohydrateContent 14.4, FiberContent 2.3, SugarContent 12.7, ProteinContent 54.3

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JAMIE OLIVER'S PORK WITH PEACHES RECIPE - FOOD.COM

This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.
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Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

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