Peach Glazed Pork Tenderloin Platter

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 2 (about 2 lb total) pork tenderloins
• 3 large ripe peaches, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, cut into wedges
• 1/4 cup fresh basil leaves
• 1/2 cup peach preserves
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 4 fresh thyme sprigs
• 1 cup cherry tomatoes

Instructions

1. 1Preheat the oven to 400°F and lightly oil a large rimmed baking sheet or shallow roasting pan.
2. 2Pat the pork tenderloins dry and season all over with salt, black pepper, and smoked paprika.
3. 3In a small bowl whisk the peach preserves, Dijon mustard, apple cider vinegar, minced garlic, and a spoonful of olive oil into a glossy glaze.
4. 4Heat a large skillet over medium-high heat with the remaining olive oil; sear the tenderloins on all sides until deeply browned, about 6–8 minutes total.
5. 5Transfer the seared pork to the center of the prepared sheet pan.
6. 6Toss the peach slices, bell pepper strips, red onion wedges, and cherry tomatoes with a drizzle of oil and salt; arrange them the pork in a single layer.
7. 7Brush half the peach glaze generously over the pork; tuck the thyme sprigs among the fruit and vegetables.
8. 8Roast 18–22 minutes, brushing the pork with more glaze halfway through, until an instant-read thermometer inserted in the thickest part of the pork registers 145°F.
9. 9Remove the pan from the oven, tent the pork loosely with foil, and rest 8–10 minutes so juices redistribute and the internal temperature climbs a few degrees.
10. 10While the pork rests, give the roasted peaches and peppers a gentle toss in the pan juices so they soak up the sweet-savory glaze.
11. 11Slice the pork into medallions on a slight diagonal and arrange overlapping on a large platter; spoon the peaches, peppers, onions, and tomatoes and over the meat.
12. 12Drizzle any remaining glaze and pan juices over everything, scatter torn basil leaves on top, and carry the platter to the table for family-style serving.