Peach Salsa Stuffed Pork Loin Recipes

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PEACH SALSA STUFFED PORK LOIN



Peach Salsa Stuffed Pork Loin image

Provided by Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 14

4 medium peaches, finely diced, skin on
2 teaspoons orange zest, grated
1 teaspoon lemon zest, grated
1 teaspoon jalapenos, finely minced
4 tablespoons fresh cilantro, finely chopped
6 green onions, white and green parts thinly sliced
1/2 cup peach jam
1 teaspoon garlic salt, divided
1 teaspoon freshly ground black pepper, divided
1 4-pound boneless pork loin roast
Butcher or kitchen string
12" x 12" sheet aluminum foil
Olive oil
1 can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans

Steps:

  • A simple pork loin is transformed when the tangy zest of citrus is paired with sweet peaches for this scrumptious dish
  • Peach Salsa: In a small bowl combine the peaches, fruit zests, jalapenos, cilantro, green onions, jam and 1/2 teaspoon each of the garlic salt and pepper, mix, cover and chill.
  • Pork Roast: Cut a lengthwise slit down the center of the roast to within 1/2-inch of the bottom. Open the roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2- inch of the bottom. Open roast and flatten.
  • With a spoon, spread the peach salsa on the surface of the meat covering it completely but leaving about an inch at each end uncovered. Roll up the roast lengthwise (from long side) very tightly and tie in 3 or 4 places with the string. Let the meat sit in refrigerator for 20 minutes.
  • Brush the outside of the roast with olive oil and sprinkle with the remaining salt and pepper.
  • Place the roast on a well-oiled grill on medium-high heat (or a 350 degree Fahrenheit oven); cook for 1 hour and 20 minutes (or 20 minutes per pound) or until a meat thermometer inserted into the pork reaches an internal temperature of 160 degrees. Turn several times during the cooking time.
  • Move meat to a large platter or cutting board and let the tenderloin rest, covered with foil, for 15 minutes. Remove the foil, discard the string and slice meat into 1/2-inch slices.
  • Serve with one can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans.

PEACH AND BASIL-STUFFED PORK TENDERLOIN



Peach and Basil-Stuffed Pork Tenderloin image

Make and share this Peach and Basil-Stuffed Pork Tenderloin recipe from Food.com.

Provided by KathyP53

Categories     Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

3 peaches, peeled, pitted, and chopped
3 tablespoons butter, diced
2 tablespoons chopped fresh basil
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
2 (1 1/2 lb) pork tenderloin, trimmed
2 (4 ounce) packages thinly sliced prosciutto
1 tablespoon olive oil
2 cups chicken broth
1 tablespoon chopped fresh basil
1 tablespoon whole grain mustard

Steps:

  • In a medium bowl, stir together peaches, butter, basil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
  • Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place between 2 sheets of heavy duty plastic wrap; pound pork to 1/4" thickness. Spoon peach mixture down center of each tenderloin. Fold over to enclose filling, and wrap pork in prosciutto. Sprinkle with remaining 1/2 teaspoons salt and 1/2 teaspoons pepper.
  • Preheat oven to 400 degrees.
  • In a large oven-safe skillet, heat olive oil over medium high heat. Add pork, and cook for 3 minutes per side or until prosciutto begins to brown. Place skillet in oven, and bake for 20 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Remove pork from skillet, and let stand for 10 minutes before serving.
  • Add broth to skillet, and cook over medium-high heat, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced to 1 cup; whisk in basil and mustard. Serve sauce over pork.

Nutrition Facts : Calories 291.3, Fat 12.6, SaturatedFat 5.1, Cholesterol 122.1, Sodium 625.3, Carbohydrate 5.9, Fiber 1, Sugar 4.9, Protein 37.1

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA



Caribbean-Spiced Pork Tenderloin with Peach Salsa image

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1-1/3 cups salsa).

Number Of Ingredients 16

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

Steps:

  • In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

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.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

TASTY PORK TENDERLOIN WITH PEACH SALSA



Tasty Pork Tenderloin With Peach Salsa image

Make and share this Tasty Pork Tenderloin With Peach Salsa recipe from Food.com.

Provided by Oolala

Categories     Pork

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 9

3/4 lb pork tenderloin
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups peaches (fresh or frozen)
1 tablespoon lime juice
2 tablespoons honey
1 tablespoon cilantro
1 -2 jalapeno pepper, seeded, minced

Steps:

  • Place pork in a greased 11" X 7" X 2" baking dish and rub meat with the oil.
  • Sprinkle with oregano and cumin.
  • Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees.
  • Let meat stand 10 minutes before slicing.
  • In a bowl, combine salsa ingredients and serve with the pork.
  • Enjoy!

Nutrition Facts : Calories 408.1, Fat 14.3, SaturatedFat 3.9, Cholesterol 112.3, Sodium 85.7, Carbohydrate 35, Fiber 3, Sugar 31.9, Protein 36.8

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