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
- meat thermometer
- 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.
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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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