Pork Tenderloin with Peaches - A Sweet and Savory Dinner

This easy one-pan dinner pairs juicy pork tenderloin medallions with sweet, caramelized peaches for a dish that tastes like summer. The quick cooking pork stays so tender, while roasting concentrates the peach flavors into an irresistible glazed topping. It's impressive enough for guests, but easy enough for a weeknight. Read on for tips on making this sweet and savory roasted pork and peach meal.

Choosing the Peaches

Look for ripe peaches that yield to gentle pressure and smell sweet and fragrant. Firm underripe peaches won’t caramelize properly when roasted. Avoid bruised or overripe peaches with blemishes.

Prep the Peaches

Peel the peaches using a paring knife or by blanching them briefly in boiling water. Halve the peaches and remove the pits. Slice the peeled peaches into 1⁄2-inch wedges.

Toss the peach wedges in a bowl with 1 Tbsp brown sugar, 1 tsp cornstarch, and a pinch of cinnamon. This will help draw out the peach juices.

Prepare the Pork

Pat 1 lb pork tenderloin dry and coat all over with olive oil. Season with salt, pepper, garlic powder, paprika, and thyme. Cut crosswise into 1-inch thick medallions.

Roast the Meal

Preheat oven to 425°F. Place seasoned pork medallions in the center of a rimmed baking sheet. Arrange peach wedges around the pork.

Roast for 15 minutes, gently tossing the peaches once. Remove pan from oven. Baste pork with any peach juices in the pan and return to oven.

Continue roasting 10 more minutes until pork internal temperature reaches 145°F. Let rest 5 minutes before serving.

Make a Pan Sauce

While pork rests, pour pan juices into a skillet. Simmer until reduced by half, about 3-5 minutes. Off heat, stir in 1 Tbsp butter and chopped fresh basil.

Serve

Spoon pan sauce over sliced pork medallions. Serve with roasted peach wedges on the side. Garnish with fresh basil.

The sweet peaches balance the savory pork perfectly in this easy one-pan meal. Roasting concentrates the flavors for a delicious dinner in under 30 minutes.

Substitution Ideas

- Nectarines

Swap in nectarines for the peaches if preferred.

- Chicken

Use boneless chicken breasts instead of pork tenderloin.

- Plums

Replace peaches with halved ripe plums.

Frequently Asked Questions

Can I use frozen peaches?

No, frozen peaches won’t roast properly. Use fresh ripe peaches.

What if my peaches are firm?

Place hard peaches in a paper bag to speed up ripening before using.

Can I marinate the pork?

Yes, marinate for 1-2 hours to boost flavor if desired.

What sides go well with this dish?

Rice pilaf, roasted potatoes, or mixed salad are nice complements.

How do I know when the pork is done?

Use an instant read thermometer to check, it should be 145°F.

This easy roasted dinner creatively pairs sweet peaches with savory pork for a succulent, flavorful one-pan meal. The step-by-step method results in tender pork and caramelized peaches in under 30 minutes.