Peach-Glazed Pork Tenderloin with Basil Corn Succotash

Serves 6 · 25 min prep · 35 min cook

Ingredients

• 2 (about 2½ lb total) pork tenderloins, trimmed
• 2 tbsp olive oil
• 2 tsp, divided kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 2 cups ripe peaches, peeled and chopped
• ⅓ cup peach preserves or jam
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 2 tbsp butter
• 3 cups fresh corn kernels
• 1 large red bell pepper, diced
• 1 medium zucchini, diced
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ⅓ cup fresh basil, chopped
• 1 tbsp lime juice

Instructions

1. 1Preheat the oven to 400°F. Pat the pork tenderloins dry and season all over with most of the salt, the black pepper, smoked paprika, and garlic powder.
2. 2Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins on all sides until deeply browned, about 6 to 8 minutes total, then transfer the skillet off heat briefly.
3. 3In a small saucepan over medium heat, combine the chopped peaches, peach preserves, Dijon, vinegar, honey, thyme, and salt. Simmer, stirring and lightly mashing the fruit, until glossy and spoonable, 6 to 8 minutes.
4. 4Brush a thick layer of the warm peach glaze over the seared pork, reserving some glaze for finishing. Transfer the skillet to the oven and roast until the pork reaches 145°F in the center, 15 to 20 minutes.
5. 5While the pork roasts, melt the butter in a wide skillet over medium heat. Add the shallot and cook until soft, about 2 minutes, then stir in the garlic until fragrant.
6. 6Add the corn, bell pepper, and zucchini. Cook, stirring occasionally, until the vegetables are crisp-tender and the corn tastes sweet and toasted in spots, 6 to 8 minutes.
7. 7Fold in the cherry tomatoes and cook just until they soften and release a little juice, 2 minutes. Take off the heat and stir in the basil, lime juice, and remaining salt to taste for a bright succotash.
8. 8Rest the glazed pork on a cutting board for 8 minutes, tented loosely, then slice into medallions. Brush or spoon the reserved peach glaze over the slices so they shine.
9. 9Pile the basil corn succotash onto a large platter, arrange the peach-glazed pork over or beside it, and serve family-style so guests can help themselves to this peak-summer centerpiece.