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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Pork Tenderloin with Peach Salsa Cooking View

We may be staring at the tail end of peach season, but in case you can still find some good ones (or if you live in the South and still have months more of warm weather), this recipe is a great way to make use of them.  More than any other protein, pork seems to be known for its ability to pair well with fruits, making it a good option for entrees of the sweet-and-savory persuasion.  I’ve seen it made with apples, grapes, cherries, and now peaches.  This peach salsa is addictive on its own and you’ll have more than you need for topping the pork, so make sure you have some chips around to snack on the left overs.  You can cook the pork in the oven or throw it on the grill, whatever is most convenient for you.  This would be a nice outside-the-box option to serve for a Labor Day cookout.  This is a must-make for us when peach season comes back around again.

Pork Tenderloin with Peach Salsa
Yield: 6-8 servings

Ingredients

For the salsa:
2 peaches, pitted and diced
1 red bell pepper, diced
¼ cup red onion, diced
1 jalapeño pepper, seeded and finely minced
Small handful cilantro, minced
Juice of ½ a lime
Pinch of coarse salt

For the pork:
1½ lb. pork tenderloin
Salt and pepper
2 tbsp. olive oil

Cooking View

Directions

  • To make the salsa, combine all ingredients in a medium bowl and mix well to combine.  Cover and refrigerate.

  • To make the pork, preheat the oven to 375˚ F.  Season the pork with salt and pepper.  Heat the olive oil in a large skillet over medium-high heat.  Sear the pork in the skillet, rotating, until evenly browned on all sides.  Transfer the skillet to the oven and bake until the internal temperature registers 160˚ F on an instant read thermometer.  (Alternatively, heat a grill to medium-high.  Oil the grates.  Add the pork to the grill and cook, turning so the sides are evenly browned, until the internal temperature registers 160˚ F on an instant read thermometer.)  Remove from the oven, tent with foil, and let rest 15 minutes before slicing.

  • Serve the warm slices of pork topped with the peach salsa.  Pass additional salsa for serving at the table.

Source

  • http://www.healthyfoodforliving.com Lauren @ Healthy Food For Living

    I’m a huge proponent of combining sweet & savory flavors, so this recipe definitely appeals to me. I haven’t made pork in a while, so thanks for the reminder of how tasty it is!

  • http://sherrilynnpuz.blogspot.com/ sherri lynn

    I have been looking for a good peach salsa recipe and I think this is it! I make pork tenderloin all the time and love hearing of a way I know we’ll really like it. Thanks for posting!

  • http://katiebirdflies.blogspot.com Kate Thompson

    I have always made this salsa with Mangoes; but the peaches sounds awesome! Great time of year, peaches are abundant right now! Thanks for the wonderful ideas!

  • http://homesweethopkins.blogspot.com Jill

    Yummy! This looks delicious. You mentioned the other fruits to make the salsa with and it made me think of fall. I might need to try this with our huge bag of apples we have in the house!

  • http://www.carolinaheartstrings.com carolinaheartstrings

    That looks like the perfect salsa for pork or a big juicy grilled chicken breast. Also wonderul atop a rare hamburger. Oh my!

  • Lori

    Annie I am going to try this over the weekend. My best friend gave me a recipe for mango salsa but I am thinking the peach might be even better.

  • Steven Marshall

    Oh man! This was quite possibly my favorite of the several dinners you prepared over summer vacation in SC. I had never had peach salsa before this meal, but Annie made me a believer!

  • Annie

    Awww, love you bruddah.

  • Melissa Blavos

    Thanks for this recipe. I was looking for something other than the typical peach/mustard/ginger glaze. I thought the peach salsa was light and refreshing, perfect for summer. And, bonus, the leftovers are just as tasty.