pork tenderloin
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Dinner

Peach-Jalapeno Pork Tenderloin

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Pork Tenderloin can be a little intimidating. This recipe was actually one of the first original recipe experiments I made when trying to restart my blog almost a year ago. It is a very spring/summer recipe so I haven’t posted it to the blog yet.

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This is a great prep ahead dinner, you can let it marinade for a while and the flavor only gets better. You could make the marinade the night before and then just pull it out to cook or do it in the morning. Either way it accomplishes the goal and all you have to do is stick it on a baking sheet.

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Pork tenderloin is a little scary not really for any reason like flavor or style, but its so easy to ruin. I don’t know how many times I have either set off the fire alarm myself or seen someone else do it. I remember a particularly funny story at a Christmas Eve dinner where the whole house smoked up and everyone had to scramble to open doors and windows. Traditionally, you roast a tenderloin at a high temp and the juices can burn really easily.

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The other thing to keep in mind with pork tenderloin is that you need to get the cook time just right. If you let it go too long, it will be dry and flavorless. So the way I like to cook a tenderloin is to marinade it. This lets the flavors penetrate into the meat and provides a little moisture. The marinade also contains a good sugar content so that when you roast it a nice caramelized crust develops.


Peach-Jalapeno Pork Tenderloin

A summery roasted pork tenderloin that combines spicy and sweet.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: jalapeno, marinade, peach, pork, tenderloin, tequila, tex-maex
Servings: 4 People

Ingredients

  • 1 Lb Pork Tenderlon
  • 1 Jalapeno diced
  • 6 Oz Peach Preserve
  • 1 Oz White Wine Vinegar
  • 2 Oz Tequila
  • 1 Lime zested and juiced
  • 2 Garlic Cloves minced
  • 3/4 Cup Olive Oil
  • Salt & Pepper

Instructions

  • Make the vinaigrette first by combining all of the ingredients except for the oil. Add the oil in either a gentle stream continuously whisking vigorously or shake in a mason jar. You can also make some extra and save it, you can then reduce this down into a glaze to brush on while cooking.
  • Pour the vinaigrette in a large freezer bag and add the meat to it. Refrigerate for at least 8 hours.
  • Preheat the oven to 425F. Remove the meat from the bag and lightly blot with paper towel to remove excess moisture.
  • Cook for approximately 20-25 minutes until the meat is about 135F for a medium doneness.
  • Remove from oven and let rest for 5-10 minutes.
  • Cut on a diagonal and serve.
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