Everyone is obsessed with Georgia peaches, but one of the little-known secrets about Colorado is we have Palisade peaches. I would be willing to bet a lot that Palisade peaches are the best peaches you will ever have. The cool nights that we get here actually make them so much sweeter. During this time of year, they are like candy! Needless to say, we have an abundance of peaches so I got creative with how to use them. This Peach Glazed Pork Tenderloin is so tender and delicious.
Since I only ate chicken and fish for the past 10 years, I was really nervous to make pork tenderloin. I am not very experienced with this cut of meat and I know that it dries out very easily. I was determined to make it as tender as possible and have a ton of flavor. The candy-like peaches really helped flavor this glaze, but the sweetness was definitely matched with the vinegar. Many pork tenderloin recipes are filled with sugar, so I was really excited to make this sugar-free glaze.
One important tool to have while making a pork tenderloin is a meat thermometer because each cut will cook very differently. The internal temperature needs to be at 145 degrees, but the amount of time can vary. You can also cut into the meat to see if it has done, but you want it to rest at least 10 minutes before doing that, so that can be a tricky method to follow. I have this cheap thermometer from Amazon that works really well!
Tips for Peach Glazed Pork Tenderloin:
- Be sure to keep your meat covered in the oven so it doesn’t dry out.
- Save some sauce for the end so that you can drizzle it over the meat after you cut it.
- Use peaches that are just over-ripened.
- This recipe is really kid-friendly and a great way to sneak some fruit into their lives.
If you are looking for more pork marinades, check out this Easy Pork Chop Marinade recipe.
Peach Glazed Pork Tenderloin
Ingredients
- 1 Pork tenderloin
- 1 tbsp Ghee
Peach Glaze
- 1 Peach- diced
- 2 tbsp Balsamic vinegar
- 2 tbsp Apple cider vinegar
- 1/4 cup Chicken broth
- 1 tsp Thyme
- 1 tsp Dijon mustard
- 1 tsp Garlic
- Salt and pepper
Instructions
- Preheat your oven to 375 degrees. Pat your pork tenderloin dry and season with salt and pepper.
- Heat a pan to medium-high heat with 1 tbsp ghee. When the pan is hot add your pork tenderloin to the pan and brown each side. This should take about 4 minutes aside.
- Once the tenderloin is browned on each side, add it to an oven-safe pan and add 1 cup of chicken broth to the pan (I like to use bone broth, but any broth will do). Cook for about 15 minutes, covered.
- While the meat is cooking, combine all of the peach glaze ingredients into a small saucepan and simmer on low heat until it is reduced. This should take about 15 minutes. While it is simmering, you can mash the peaches so they become "jammy".
- When the pork loin has been in the oven for 15 minutes, brush half of the peach glaze on the top. Re-cover the meat and cook for another 10-15 minutes or until it reaches 145 degrees.
- When the meat has reached 145 degrees, pull it out and let it rest for 10 minutes before cutting.
- Slice the meat into 1-inch slices and pour the other half of the glaze on top. Serve and enjoy!
Notes
- Be sure to keep your meat covered in the oven so it doesn’t dry out.
- Save some sauce for the end so that you can drizzle it over the meat after you cut it.
- Use peaches that are just over-ripened.
- This recipe is really kid-friendly and a great way to sneak some fruit into their lives.
