I had a pork tenderloin and ripe peaches that begged to be put together. We have a no-plate-licking rule, but I licked my plate clean! —Julia Gosliga, Addison, Vermont
- 1 pound pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 4 medium peaches, peeled and sliced
- 1 tablespoon lemon juice
- 1/4 cup peach preserves
- Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm.
- Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir for 3-4 minutes or until peaches are tender. Stir in the pork and preserves; heat through. Yield: 4 servings.
Originally published as Just Peachy Pork Tenderloin in Simple & Delicious August/September 2011, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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