Who knew peaches and pork worked so well together? This Maple Peach Pork Tenderloin gives you that savory yet sweet combination of flavors that will remind you of summer. The richness of the pork balances with the sweetness of the peaches, maple, and caramelized onions. It's one of those recipes that seems impressive but trust me, it really comes together so easily!
The Dijon mustard, maple syrup, and nutmeg create a nice quick marinade with a hint of spice that complements the jammy, saucy onions and peaches perfectly as they cook down with the wine and basil. I love serving this with roasted vegetables or a fresh citrus salad.
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For other summer entertaining recipes, check out this Halloumi Watermelon Appetizer, Peach and Brie Grilled Cheese Bites with Prosciutto, and this Blueberry Basil Gin Cocktail.
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Ingredients
- Pork Tenderloin: Look for 2 tenderloins that are about 1 pound each . They may vary in sizes and so the cooking time will vary as well so make sure to check its temperature until it reaches 145°F (63°C).
- Maple Syrup: Part of the maple syrup goes into the marinade for the pork, and part gets added to the peaches for extra sweetness.
- Dijon Mustard: This adds a nice tangy contrast to the sweet maple. You can substitute with whole grain mustard if that's what you have on hand.
- Peaches: Choose peaches that are ripe but still firm. They'll hold their shape better during cooking.
- Fresh Basil: This adds a beautiful aromatic finish to the dish and gives it that summer flavor in combination with the peaches. If you don't have fresh basil, try fresh thyme, rosemary, or even some dried herbs de Provence would work really well here!
- White Wine: This will deglaze the pan, making sure you get all that flavor and it also helps create the sauce. Go for a dry white wine like a sauvignon blanc. You can substitute with chicken broth if you prefer a zero proof option.
- Nutmeg: The nutmeg adds a subtle warm spice to the pork and will go well with the peaches!
*See recipe card below for full list of ingredients and quantities.
How to Make This Recipe
- Prepare the pork: Season the pork tenderloin generously with salt and pepper. Then preheat the oven to 400°F (200°C).
- Prepare the marinade: In a small bowl, whisk together ½ tablespoon maple syrup, Dijon mustard, and nutmeg. Brush this mixture all over the pork tenderloin.
- Sear the pork: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 minutes on each side until golden brown (4 minutes total). Remove the pork and set aside on a plate.
- Cook the peaches and onions: In the same pan, add the sliced onions and cook for about 5 minutes until they start to soften. Add the sliced peaches, a pinch of salt, the remaining 2 tablespoons of maple syrup, white wine, and fresh basil. Cook for about 2-3 minutes until the peaches start to soften but still have their shape (they will continue to cook in the oven).
- 4. Finish in the oven: Return the seared pork tenderloin to the pan, nestling it among the peaches and onions. Transfer the entire pan to a preheated 400°F (200°C) oven and cook for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and serve: Let the pork rest for 10 minutes before slicing. Transfer the peach and onion mixture on to a serving platter, then the sliced pork on top. Garnish with more basil.
Helpful Tips
- Use a meat thermometer: Pork tenderloin can go from perfectly cooked to dry very quickly. 145°F (63°C) is key for juicy, tender pork. Each tenderloin may be different in size and therefore cooking time will vary. To make sure you get it to the right temperature, a thermometer will be your best friend!
- Let it rest: Those 5-10 minutes of resting time allow the juices to redistribute throughout the tenderloin.
- Choose firm peaches: Firm, ripe peaches work best. If they're too soft, they'll turn to mush during cooking.
Storage
- Refrigerator: Store leftover pork and peaches in the refrigerator for up to 3 days in an airtight container.
- Reheating: Gently reheat in a 350°F oven for 10-15 minutes, or warm individual portions in the microwave. Be careful not to overcook the pork when reheating
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Thanks so much!
Isabelle
Maple Peach Pork Tenderloin
This Maple Peach Pork Tenderloin gives you the richness of seared pork with the sweetness of caramelized peaches, maple syrup, and onions. The Dijon mustard, maple syrup, and nutmeg create a beautiful glaze with a hint of spice that pairs perfectly with the jammy, saucy onions and peaches as they cook down with wine and basil. It's an elegant yet approachable and comes together so easily.
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Equipment
- large oven-safe skillet
- brush
Ingredients
- 2 pork tenderloins about 1 lb each
- Kosher Salt
- Black pepper
- 2½ tablespoons pure maple syrup divided ½ for marinade and 2 for the onion and peach sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon nutmeg
- 2 tablespoons olive oil
- 1 medium onion sliced
- 4 ripe peaches sliced
- ⅓ cup white wine
- 2 tablespoons fresh basil chopped
Instructions
- Prepare the pork: Season the pork tenderloin generously with salt and pepper. Then preheat the oven to 400°F (200°C).
- Prepare the marinade: In a small bowl, whisk together ½ tablespoon maple syrup, Dijon mustard, and nutmeg. Brush this mixture all over the pork tenderloin.
- Sear the pork: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 minutes on each side until golden brown (4 minutes total). Remove the pork and set aside on a plate.
- Cook the peaches and onions: In the same pan, add the sliced onions and cook for about 5 minutes until they start to soften. Add the sliced peaches, a pinch of salt, the remaining 2 tablespoons of maple syrup, white wine, and fresh basil. Cook for about 2-3 minutes until the peaches start to soften but still have their shape (they will continue to cook in the oven).
- Finish in the oven: Return the seared pork tenderloin to the pan, nestling it among the peaches and onions. Transfer the entire pan to a preheated 400°F (200°C) oven and cook for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and serve: Let the pork rest for 10 minutes before slicing. Transfer the peach and onion mixture on to a serving platter, then the sliced pork on top. Garnish with more basil.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use a meat thermometer: Pork tenderloin can go from perfectly cooked to dry very quickly. 145°F (63°C) is key for juicy, tender pork. Each tenderloin may be different in size and therefore cooking time will vary. To make sure you get it to the right temperature, a thermometer will be your best friend!
- Let it rest: Those 5-10 minutes of resting time allow the juices to redistribute throughout the tenderloin.
- Choose firm peaches: Firm, ripe peaches work best. If they're too soft, they'll turn to mush during cooking.
- Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Reheating: Gently reheat in a 350°F oven for 10-15 minutes, or warm individual portions in the microwave. Be careful not to overcook the pork when reheating.
Nutrition
Calories: 1191kcal | Carbohydrates: 9g | Protein: 188g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 590mg | Sodium: 516mg | Potassium: 3609mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 9mg
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