Pork tenderloin with peaches plated close up overhead featured

Pork Tenderloin with Sweet and Sour Peaches


  • 1½ pounds pork tenderloin
  • Salt
  • Pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 ripe peaches, pitted and cut into 6-8 wedges each
  • 1 shallot, thinly sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh rosemary, chopped


Season the pork tenderloin with salt, pepper and the cayenne.

Preheat the oven to 375°F. Add about a tablespoon of olive oil to a large skillet over medium-high heat. Sear the pork all over until it is browned, about 8 minutes total. Place the skillet into the oven and finish cooking until the pork reaches 145°F, about 12 minutes. Allow the meat to rest for 5 minutes before slicing.

Meanwhile in a 3 QT sauté pan melt the butter over medium heat. Add the shallots, and season them with salt and pepper. Cook for about 2 minutes until they are slightly softened. Add the remaining ingredients, stirring occasionally, until the peaches are softened and the sauce is becoming thick and syrupy, about 8 minutes more. Season with additional salt and pepper to taste.

Slice the pork tenderloin into ½-inch slices and serve with the sweet and sour peaches. Garnish with fresh rosemary.


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