Porktenderloininpeachsauce Recipes

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PORK TENDERLOIN IN PEACH SAUCE



Pork Tenderloin in Peach Sauce image

This is a really quick meal to prepare and very tasty. Pork tenderloin medallions are sauteed and topped with a thickened fresh peach sauce consisting of garlic, sage and chicken broth.

Provided by Marie

Categories     Pork

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 lb pork tenderloin, cut into 1/4 " slices
salt and black pepper
1 tablespoon butter
1 minced garlic clove
1/4 teaspoon dried sage
1 (14 ounce) can chicken broth
1 tablespoon cornstarch
4 peaches, pitted and sliced into wedges

Steps:

  • Heat oil on medium high heat and saute pork slices lightly seasoned with salt and pepper for about 2 minutes on each side.
  • Remove pork to plate, cover and keep warm.
  • Add butter, garlic and sage to pan and cook until garlic is soft.
  • Mix cornstarch and chicken broth and add to pan.
  • Cook over high heat stirring constantly until sauce is thickened.
  • Add peach slices and cook just until heated.
  • Arrange pork on plate with peaches and serve with sauce.

PORK TENDERLOIN WITH PEACHES



Pork Tenderloin With Peaches image

Provided by Iryna

Time 30m

Number Of Ingredients 10

1 medium pork tenderloin
3 cloves garlic
1/3 cup cilantro
1 1/2 tablespoon soy sauce
2 tablespoons butter
2-3 small peaches (quartered, pits removed)
2-3 tablespoons balsamic vinegar
1/2 cup chicken broth
1/2 teaspoons black pepper
salt

Steps:

  • To the bowl of a food processor add garlic, cilantro, soy sauce, black pepper and pulse until the marinade is well blended but still has some texture.
  • Place pork tenderloin in a large ziploc bag. Pour the marinade over pork tenderloin and marinate in the fridge for 2-3 hours.
  • Preheat the oven to 360 F and line a medium size baking dish with a foil.
  • Heat 1 tablespoon of butter in a large non-stick pan and on a medium heat.
  • Remove tenderloin from a ziploc bag, slightly wipe off the marinade and sear the pork tenderloin on all sides until golden brown.
  • At the same time and on the same pan, cook the peaches until brown.
  • Transfer the pork to the baking dish and bake for 20 minutes. Remove from the oven and cover with a foil.
  • Meanwhile, add balsamic vinegar to a pan with peaches and stir for 2-3 minutes. Remove the peaches and set aside.
  • Whisk in chicken broth, soy sauce, slightly increase the heat and cook for 2-4 minutes until the sauce thickens.
  • Remove sauce from the heat, adjust the salt and stir in 1 tablespoon of butter.
  • Thinly slice pork tenderloin and serve with a peach sauce.
  • Enjoy!

PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE



Pork Tenderloin with Peach-Mustard Sauce image

The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

Provided by Bryan Furman

Categories     Bon Appétit     Dinner     Summer     Pork     Pork Tenderloin     Grill/Barbecue     Grill     Peach     Mustard

Yield 8 servings

Number Of Ingredients 13

Peach-Mustard Sauce:
2 large ripe peaches, peeled, cut into small pieces
1/4 cup ketchup
3 Tbsp. Dijon mustard
1 tsp. light brown sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. (or more) kosher salt
Pork:
2 pork tenderloins (about 1 lb. each)
4 tsp. kosher salt
1 tsp. freshly cracked black pepper
Vegetable oil (for grill)
1/2 cup peach preserves, warmed

Steps:

  • Peach-Mustard Sauce:
  • Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
  • Pork:
  • Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
  • Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
  • Serve sliced pork with Peach-Mustard Sauce alongside.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover and chill.

PORK TENDERLOIN WITH PEACH AND PECAN SAUCE



Pork Tenderloin with Peach and Pecan Sauce image

The three P's...pork, peaches and pecans combine to make this perfectly flavored, skillet tenderloin that's ready to serve in just 40 minutes!

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices
2 cloves garlic, minced
2 green onions, sliced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1/4 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

Steps:

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
  • Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
  • Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

PORK TENDERLOIN WITH PEACHES



Pork Tenderloin with Peaches image

When pork comes together with peaches, onions, and a little orange juice, it's a party of flavors. Sub soy sauce for the fish sauce, if you like. We like this with rice and a green vegetable.

Provided by Bibi

Categories     Pork Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 14

3 slices bacon
1 (2 pound) package pork tenderloin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ teaspoon ground ginger, divided
1 ½ cups vertically sliced onion
1 ½ teaspoons minced garlic
2 cups peeled and sliced fresh peaches
1 cup low-sodium chicken broth
2 tablespoons frozen orange juice concentrate
1 teaspoon fish sauce
2 tablespoons water
2 tablespoons cornstarch
fresh parsley for garnish (optional)

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
  • Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
  • Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
  • Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Arrange pork and peaches on a serving platter.
  • Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
  • Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 8.9 g, Cholesterol 79.2 mg, Fat 6 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 2 g, Sodium 347.4 mg

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