Peach Ginger Pork Tenderloin Recipes

JUST PEACHY PORK TENDERLOIN

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

GINGER-PEACH PORK MEDALLIONS

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt; add to skillet. Cook about 4 minutes, turning pork once, until browned.
• Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
• In small bowl, mix broth and cornstarch; stir into pork and peach mixture. Reduce heat to medium-low. Cook 2 minutes, stirring once or twice, until thickened.

ROASTED PORK TENDERLOIN WITH PEACH GLAZE

Steps:

• 1. Preheat oven 400° and prepare 13" x 18" cookie sheet with a rim. Line pan with aluminum foil and spray cooking spray on foil, then set aside.
• 2. Make Marinade - in a gallon size Ziploc bag add balsamic vinegar, garlic, ginger, and olive oil. Then place the (2) pork loins in the bag, add dried salad dressing mix, salt and crushed black pepper. Zip bag and make sure the pork loin is covered well with marinade. Let marinade for about 20 minutes
• 3. Roast Pork Loin - remove pork loins from Ziploc bag and place them on your lined pan, leaving space between each loin. Place in oven and let roast for about 35 - 40 minutes. Do not let them over cook, you want your pork loin to be nice and moist. After roasting, remove pork loin from oven and cover with aluminum foil and let rest for about 20 minutes.
• 4. Make Peach Glaze - while pork loin is resting. In a small sauce pan over medium heat, add soy sauce, peach nectar, and peach preserve. Combine ingredients well and let simmer for about 5 - 8 minutes to form glaze. Then turn off heat and return to your resting pork loin.
• 5. Serve Pork Loin - remove foil and place pork lion of cutting board and slice each loin in 1/4" slices. Then place on serving platter. Add fresh chop chives to peach glaze and drizzle glazed over pork loin. Serve with your favorite veggie and starch to complete your well balance meal. Enjoy

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

Steps:

• Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
• When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
• Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
• Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
• Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
• Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
• Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

PEACHY GINGER PORK

Steps:

• Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.

GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES

Steps:

• Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
• When ready to cook, build a charcoal fire or preheat gas grill
• Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
• Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
• To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

ZIPPY PEACH PORK - INSTANT POT RECIPE

Steps:

• To begin, in a bowl combine the orange juice, soy sauce, garlic, Sriracha sauce, ginger and peach preserves. Whisk these together, breaking up the preserves as much as possible. It's going to be a little lumpy and that is quite alright. It will melt into the sauce as it cooks in your instant pot.
• Place the pork tenderloin in your instant pot. You can cut it in half if you need to so that it will lay nicely in the bottom.
• Pour the sauce over the top of the pork.
• Place the cover on the Instant Pot, and press the "manual setting" on the controls, and the set the time to 90 minutes. Allow your instant pot to cook the full cycle.
• After it has cooked, pull the pork apart with two forks. Serve this on rolls.
• Enjoy!

GINGER HONEY ROASTED PORK TENDERLOIN

Steps:

• Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
• Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
• Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 F degrees.
• Heat a large skillet with a bit of olive oil over MED-HIGH heat, remove excess marinade and sear pork tenderloin very briefly on all sides until lightly golden brown.
• Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 F degrees.
• Brush with leftover marinade and broil on HIGH for 1-2 minutes until golden. Remove from oven, cover with foil and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 F degrees with a blush of pink.
• Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired.Slice into 1/2 inch thick slices and serve.

PEACH GINGER PORK TENDERLOIN

Steps:

• Set the oven to broil to preheat. To make the sauce, melt butter in a small saucepan. Add garlic, sautéing 2 minutes over medium heat. Reduce to a simmer, and stir in Peach Ginger jam, Fig Balsamic, and thyme. Keep warm on stove. Lightly brush the pork with the sauce and sear the entire tenderloin on medium-high heat on the stove, 4 minutes each side. Remove and place on baking sheet. Brush more generously with the sauce, reserving about half to top the pork later. Broil pork in the oven for 10-12 minutes, or until just barely pink in the middle. Remove from the oven, let rest for 4-5 minutes before slicing, topping with remaining sauce, and serving.

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
• Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
• Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
• Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.