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Peppery Peach Glazed Pork Tenderloin
For more step-by-step instructions on how to clean and prepare your pork tenderloin, click here to view our Perfect Pork Tenderloin post.
Yield: 4-6 servings 1x
Prep: 5 minsCook: 20 minsTotal: 25 minutes
Units:
Scale:
Ingredients
- 1 pork tenderloin, approximately 1 1/2 pounds
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 8 ounces prepared Peppery Peach Sauce
Instructions
- Remove silver skin from tenderloin by sliding the knife tip under one end of the silver skin. Keep the blade flat (parallel to the meat) and slide the knife between the meat and the silver skin, pulling up on the silver skin as you go. Discard silver skin. Remove any excess fat if any.
- Preheat oven to 375 degrees F.
- After trimming the meat, brush it all over with a generous amount of olive oil, then sprinkle with kosher salt and black pepper.
- Heat a large oven proof skillet or fry pan over high heat until smoking hot. Drop a few drops of water in and if they instantly evaporate, the pan is ready.
- Carefully place the tenderloin in the pan and don’t move it for 1 ½ minutes. Then turn it totally over and cook 1½ more minutes. Turn a quarter turn and cook for another 1½ minutes. Turn it to cook the last side, then pour approximately ½ cup of the Peppery Peach Sauce over the tenderloin, using a brush to coat evenly. Place the pan with the now-glazed tenderloin in the pre-heated oven.
- Roast in the oven between 10 and 20 minutes (*see note in next step) depending on the size of your tenderloin. To test for doneness, poke the fattest part of the tenderloin. If you make a loose fist and push on the fatty part of your palm just below your thumb, the tenderloin should feel like that. If it doesn’t bounce back, leave it in the oven for up to five more minutes. In all cases, please follow guidelines recommended by the US department of agriculture for doneness.
- *The cooking time is not an exact science so using a probe thermometer is a must. After the allotted time, insert a probe thermometer into the thickest part of the meat and check the temperature. For medium rare, remove the tenderloin at 135 degrees F. For medium to medium well, remove between 135 degrees F and 140 degrees F. The pork will continue to cook for about 10 more degrees outside of the oven and will stop cooking after that. Our 1½ pound pork tenderloin was removed from the oven at the 14 minute mark at 135 degrees F and stopped cooking at 147 degrees F. The meat was slightly pink but not rare.
- Once out of the oven, place tenderloin on a cutting board and loosely tent with foil. Allow the tenderloin to rest between 5 and 10 minutes. (Your tenderloin’s internal temperature should be at or above 147 degrees F.)
- Carve into thick slices and serve with additional Peppery Peach Sauce on the side.
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