Rosemary-Peach Pork Tenderloin
September 4, 2024 • Fruit, Meat & Poultry
I’ve had a huge bag of whole peaches in my freezer since last summer, as we never got around to eating them. That’s a great tip, by the way: you can freeze peaches whole with their skin on and when you thaw them the skin peels right off. The fruit is a little softer than fresh, but is great for making sauces or using in baked goods (although I’ve also just eaten the peaches like this). 
But today I used a couple of these to make a fruit based marinade for pork tenderloin – it’s super simple so give it a try soon!
Rosemary-Peach Pork Tenderloin
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Entree
Serves: 4
Ingredients
- 2 fresh peaches, skin removed
- 2-3 garlic cloves
- 1-inch piece of fresh ginger, minced
- 1 teaspoon whole grain brown mustard
- 2-3 tablespoons fresh rosemary leaves
- ¼ cup extra virgin olive oil
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 pork tenderloin
Instructions
- Combine everything except the pork in a blender or food processor and process until smooth. Place the pork into a Ziplock plastic bag and pour the marinade in the bag. Close the bag, removing the air as you do, and seal it. Refrigerate for at least 4 hours before proceeding, turning the pork occasionally to be sure the entire tenderloin is covered in marinade.
- When you are ready to cook the meat, remove it from the marinade and pat dry. Grill on medium heat until the internal temperature reaches 135-140 degrees for a slightly pink center to the meat.
- If desired, you can pour the leftover marinade into a small saucepan and bring it to boil for a few minutes to kill any bacteria, then you will be able to serve it as a sauce with the meat.