Peach Season 2014: Pork Tenderloin with Peaches

Over the past few weeks, I have been indulging myself with peaches. I made a peach pie, and every day I ate 2-3 peaches (in addition to my apples). This baby really likes fruit! (As for aversions – Baby is not crazy about chocolate, but we don’t hate chocolate.)

We purchased some nice pork tenderloin from the Kitchener Farmer’s Market. There is one meat vendor that we like there (can’t remember the name). They have good bacon too.

This recipe is based on Rosemary-Mustard Pork with Peaches in Food Network Magazine Great Easy Meals: 250 Fun & Fast Recipes.



  • Two 1-pound pork tenderloins, trimmed
  • Salt and pepper to taste
  • Three ripe peaches (peeled – put in boiling water for 2 minutes then into ice bath, pitted, and cut peaches into wedges)
  • 1/2 dry white wine was what recipe originally called for, I forgot that I didn’t have dry white wine and used rice wine instead (white wine would have been better)
  • 1/3 cup brown sugar
  • 1 lemon – lemon juice and zest (used peeler to get strips of zest)
  • 2 tsp whole-grain mustard
  • A dash of dry rosemary


  1. Preheat the oven to 475 degrees Fahrenheit.
  2. Combine peaches, wine, brown sugar, 1/2 cup of water, lemon juice, and lemon zest in a saucepan. Cover and cook over medium-high heat for 5-7 minutes. Transfer the peaches to a bowl with a slotted spoon.
  3. Add mustard, salt, and pepper to the saucepan. Transfer 1/3 cup of the liquid to a bowl and combine with rosemary. Brush the rosemary mixture on the pork.
  4. On a cast iron skillet over high heat, sear the pork tenderloin so it’s browned on the sides. Then put the skillet with the pork tenderloin in the oven for 10-15 minutes (or until the thickest part registers 145 degrees Fahrenheit). Transfer the pork to a cutting board and let it rest.
  5. In the meantime, simmer the remaining liquid in the saucepan until it has a syrup consistency. Return the peaches to the pan and some rosemary. Slice the pork and service with peaches.


We had the pork tenderloin dish with potato salad and corn. This recipe was adapted because we don’t have a barbecue (soon we will!).



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