JUST PEACHY PORK TENDERLOIN
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
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
PORK TENDERLOIN, THE BEST EVER
I have tried many recipes for pork tenderloin and this is the absolute best ever. It is so tender and juicy and great tasting. Hope you enjoy.
Provided by Nimz_
Categories Pork
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degrees F.
- Trim as much of the fat off as you can.
- Season with Salt& Pepper.
- Roll tenderloin in flour and coat well.
- Heat olive oil in cast iron skillet.
- Brown the tenderloin on all sides.
- Mix the soups together with the hot water.
- Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible.
- Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).
Nutrition Facts : Calories 433.4, Fat 12.1, SaturatedFat 3.3, Cholesterol 123, Sodium 4445.8, Carbohydrate 35.2, Fiber 3.2, Sugar 2.9, Protein 43.5
5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES
If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.
Provided by Michelle Dudash
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams
PEACHY PLUM PORK STIR FRY
Easy quick stir fry. Pork tenderloin, some fresh (or you can use frozen peaches) and take advantage of a jarred plum sauce for this quick dish. I love to serve this over brown rice, but use a white or Jasmine rice if you prefer. It takes literally minutes. Try a nice salad with Napa cabbage on the side with a sesame dressing and some fresh red onion. Stir fries are great and take just minutes which is the perfect midweek dinner.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 4-6 Individual Servings, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- First -- prepare all your vegetables because this is a quick stir fry and it doesn't take long at all. So have everything ready.
- Peaches -- if using frozen peaches which I do when not in season, just thaw. I like to keep them in slices, but if you want them diced that is fine. I like the whole slice when I serve the dish.
- Rice -- Cook the rice accordingly to directions. Now you can use quick cooking, boil in a bag, or use the traditional method. What ever rice you decide to use, just follow direction for about 6 cups of rice. NOTE: I like to cook my rice in chicken stock for more flavor, but it is not necessary.
- Sauce -- In a small bowl, add the apple juice, plum sauce, soy sauce and cornstarch.
- Saute -- In a wok (if you have one) or a large skillet, add the oil and bring to medium high to high heat. Season the pork with salt and pepper on both sides and add it to the pan and saute 2-3 minutes. Add in the garlic, onion, red and green peppers and cook until the vegetables are until crisp tender and the pork is no longer pink.
- Add in the sauce and cook until the bubbly and slightly thickened. Then add the peaches, scallions and lemon juice and stir to combine. Cook just another minute until the peaches are heated through.
- Serve -- I like to serve this family style over the rice. Garnish with some fresh cilantro if you want.
Nutrition Facts : Calories 703.2, Fat 11, SaturatedFat 3.3, Cholesterol 93.6, Sodium 886.3, Carbohydrate 111.3, Fiber 7.8, Sugar 11.1, Protein 38.7
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