Peach-Glazed Pork Tenderloin with Basil Corn Succotash

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 36g protein
• 32g carbs
• 16g fat
• 5g fiber

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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
• 1 tsp garlic powder
• ½ cup peach preserves or jam
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 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
• 1½ cups cherry tomatoes, halved
• ½ 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 olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the tenderloins on all sides until deeply browned, about 6 to 8 minutes total.
3. 3In a small bowl, whisk the peach preserves with Dijon, apple cider vinegar, and thyme until smooth. Brush a thick layer of the glaze over the seared pork, reserving some for finishing.
4. 4Transfer the skillet to the oven and roast until the pork reaches 145°F in the center, 12 to 18 minutes depending on thickness. Brush once more with glaze halfway through.
5. 5Rest the pork on a cutting board tented with foil for 8 to 10 minutes so juices redistribute; the glaze will set into a sticky sheen.
6. 6Meanwhile, melt the butter in a wide skillet over medium heat. Add the shallot and diced bell pepper and cook until softened, about 4 minutes.
7. 7Stir in the corn kernels and diced zucchini with salt. Cook, stirring occasionally, until the corn is tender-crisp and lightly caramelized in spots, 6 to 8 minutes.
8. 8Add the minced garlic and halved cherry tomatoes; cook just until the tomatoes soften and release a little juice, 2 to 3 minutes.
9. 9Kill the heat and fold in the chopped basil and lime juice. Taste the succotash and adjust salt so it tastes bright and sweet from the peak-season corn.
10. 10Slice the rested pork into medallions and arrange over a platter of the warm basil corn succotash. Spoon any remaining peach glaze and pan juices over the meat.
11. 11Serve family-style so guests can help themselves—ideal centerpiece for an effortless Peak Summer Harvest weekend dinner.