Peach & Basil Pork Tenderloin

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 380 cal
• 36g protein
• 24g carbs
• 15g fat
• 2g fiber

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Ingredients

• 1 1/2 lb pork tenderloin
• 3 ripe fresh peaches
• 1/2 cup packed fresh basil leaves
• 1/4 cup peach preserves
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 tablespoon butter

Instructions

1. 1Preheat the oven to 400°F. Pat the pork tenderloin dry and season all over with one teaspoon of the salt and the black pepper. Let it rest at room temperature while you make the glaze.
2. 2Mince the garlic. In a small bowl, stir together the peach preserves, balsamic vinegar, Dijon mustard, half the minced garlic, crushed red pepper, and remaining salt until smooth.
3. 3Heat one tablespoon of the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until deeply golden, about 6 to 8 minutes total.
4. 4Brush half of the peach glaze over the seared pork. Transfer the skillet to the oven and roast 12 to 16 minutes, or until an instant-read thermometer inserted in the center registers 145°F.
5. 5While the pork roasts, pit and slice the peaches into wedges. Stack the basil leaves, roll them tightly, and thinly slice into ribbons (chiffonade).
6. 6Remove the skillet from the oven carefully (handle will be hot). Transfer the pork to a cutting board, tent with foil, and rest 8 minutes.
7. 7Place the same skillet back over medium heat. Add the remaining olive oil and the peach wedges; sauté 2 to 3 minutes until they begin to soften and caramelize. Stir in the remaining garlic, the rest of the glaze, and the butter; cook 1 minute more until saucy.
8. 8Slice the rested pork into medallions. Arrange on a platter, spoon the warm peaches and pan glaze over the top, and finish with a generous shower of fresh basil. Serve right away.