Just Peachy Pork Tenderloin
Total TimePrep/Total Time: 20 min.
- 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 until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.
Nutrition Facts1 serving: 241 calories, 6g fat (2g saturated fat), 63mg cholesterol, 340mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.
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Jul 27, 2019
This was excellent. The only change I made was I used boneless loin chops as they had to be used NOW and no freezer room. I just halved each butterflied chop and pounded to 1/4" thickness. Sooo good! Thanks for sharing this recipe.
Jul 24, 2019
How the heck do you know when the pork is tender without trying a bite??
Jun 18, 2018
Served to company. Big hit. Will make again.
Dec 11, 2011
I made this with my home made brandy peach conserve and it was delicious.
Aug 22, 2011
Very good! I made some minor changes to take advantage of great grilling weather outside! I marinated the tenderloin in OJ, honey, honey mustard, soy sauce & garlic pepper & garlic salt and cinnamon(not sure on the measurements just kinda threw it all in a baggie together). I made the peach sauce seperate and added some brown sugar and cinnamon. SO so good and I usually don't like fruit w/ my meat LOL.