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Garlic-Peppered Pork Tenderloin with Fresh Peach Relish recipe

Garlic-Peppered Pork Tenderloin with Fresh Peach Relish.

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

  • For Pork Tenderloin: Rinse tenderloinsand pat dry with paper toweling; place in a shallow, nonreactivedish. Rub enough olive oil to coat entire surface of tenderloins.Spread 1 tablespoon garlic over entire surface of each tenderloin;sprinkle each with 1/2 teaspoon salt, then coat each with 1 1/2tablespoons coarsely ground black pepper. Place in a 9 x 13-inchglass baking dish or non-reactive baking pan, cover tightly andrefrigerate for 8 hours or overnight.
  • Remove tenderloins from refrigerator about1 hour before cooking.
  • Preheat oven to 450°F (230°C).
  • Carefully place tenderloins, so as notto disturb the peppered coating, on a rack which has been placedinside a roasting pan.
  • Roast, uncovered, for 27 to 30 minutesor until meat thermometer inserted in the center of tenderloinregisters 160°F (70°C)**. Do not overcook, as pork tenderloinhas a tendency to become dry very quickly. Allow to rest for5 to 10 minutes before slicing the tenderloins on the diagonal.
  • For Fresh Peach Relish: Combine all ingredientsin a nonreactive bowl, mixing gently, but well. Cover and chillfor at least hour to allow flavors to marry. Serve with the roastedtenderloin.

    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

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  • Comments

    1 Comment


    This pork gets a bright splash of flavor from the lemon and garlic marinade that’s balanced by the sweet-hot peach and jalapeno salsa. Finish the meal off with a serving of peppery cabbage and carrot slaw and you’ve got a flavorful meal that will leave you totally satisfied without the addition of grains or dairy. Preheat grill to medium-high heat. Combine 1 tablespoon parsley, lemon zest, 2 teaspoons garlic, 1 teaspoon oil, ? teaspoon salt, and ? teaspoon pepper in a small bowl. Rub mixture evenly over pork. Let stand 30 minutes at room temperature. Grill pork 20-22 minutes or until desired degree of doneness. Remove from grill and let stand 15 minutes before slicing.

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