Peaches and Pork Tenderloin Roast Recipe

From Dorothy McNett's Recipe Book.

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Peaches and Pork Tenderloin Roast

From Dorothy McNett's recipes at Make the peach relish about an hour or so ahead of time so that it can cool down as it gets thicker and becomes suitable for spreading over the pork roast. The little potatoes are optional, and if they do not fit into the roast, just leave them whole and roast them along side the meat.

3-4 fresh ripe peaches, about 2 cups chopped
1 jalapeno, or other pepper of choice
2 tablespoons apple cider vinegar
1/4 cup sugar (raw crystalline brown sugar)
1/2 teaspoon sea salt
1-2 teaspoons grated fresh ginger root

1 package port tenderloins (2 per package, usually)
3-4 small potatoes, such as fingerlings
olive oil for brushing
paprika for sprinkling

Wash peaches and pepper, not necessary to peel the peaches but you can if you wish to. Chop peaches (about 2 cups) and pepper into fine dice. Place In glass or ceramic batter bowl along with vinegar, sugar, salt, and grated ginger. Cook in microwave 5 minutes. Stir well, cooking another 1-2 minutes if necessary to get the sugar dissolved and peaches cooked. (Or cook in a heavy bottomed saucepan about 5-8 minutes, stirring often) Allow to cool.
Preheat oven to 450 degrees. With your good sharp filet knife, butterfly each tenderloin to make a fairly even and flat piece of meat, pounding with a meat pounder if necessary, but do not tear holes into the meat. Evenly spread the cooled peach mixture over the meat. (If there is a lot of juice in the peach mixture, try to use more of the solids and leave the thin juicy sauce for drizzling over the finished roast at serving time.) If potatoes are evenly shaped and small, arrange a line of them down the center of the meat. If necessary, slice them to make small pieces. Roll up each tenderloin lengthwise as tightly as you can without squishing out the filling. Tie with kitchen twine and place seam side down onto a roasting pan or baking sheet with sides. If doing both of the tenderloins, place them side by side with about 1 inch between them. No need to use a roasting rack. Brush top with olive oil and sprinkle with paprika. Calculate cooking time, using 18 minutes per pound of meat as your guide. Place pan in oven, turn heat down to 375 degrees. Roast for calculated time, or until the internal temperature is 160-165 degrees and it is nicely browned on the top. Remove from oven, allow to stand about 10 minutes before carving.

Recipe created 2012-06-25.

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