Encrusted with a coat of garlic and crackedpeppercorns, pork tenderloins are roasted in an intensely hotoven, sealing in their natural juices with moist, flavorful results.The coolness of the fresh peach relish, with its colorful combinationof flavors and textures, compliments the tender, spicy pork perfectly.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Garlic-Peppered PorkTenderloin with Fresh Peach Relish
Pork Tenderloin:2 (1 pound) pork tenderloinsExtra virgin olive oil2 tablespoons fresh garlic, finely minced(preferably to a paste)1 teaspoon kosher or sea salt3 tablespoons black peppercorns, coarselygroundFresh Peach Relish2 large ripe peaches, peeled and coarselychopped (nectarines or mango would substitute nicely)*1 medium tart green apple, peeled, coredand finely chopped2 tablespoons white or red onion, finelychopped1 tablespoon honey1 tablespoon fresh lemon juice1 tablespoon red bell pepper, chopped1 tablespoon green bell pepper, chopped1 teaspoon gingerroot, finely minced1/2 teaspoon grated lemon rind1 small clove garlic, finely minced1/8 teaspoon crushed dried red peppers(optional)Pinch of kosher or sea salt
Makes 4 servings.
*Fresh nectarines or mango would substitutenicely; or substitute fresh peaches with canned peaches whennot in season.
**New US Department of Agriculture Guidelines:Pork can be safely cooked to medium rare at a final internalcooked temperature 145°F as measure by a food thermometer,followed by a 3-minute rest time. (Note: Ground pork, like allground meats, should be cooked to 160°F.)
Nutritional Facts Per Serving (1/4 of recipe,including the peach relish): 374.5 calories; 20% calories fromfat; 8.2g total fat; 147.4mg cholesterol; 587.7mg sodium; 1151.7mgpotassium; 26.1g carbohydrates; 4.2g fiber; 17.5g sugar; 21.9gnet carbs; 49.5g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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