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Is Canned Fruit Good for You? These Peaches Definitely Are

Curried Peach Pork Tenderloin

Total Time 30 minutes
Servings 4
Author Theresa Albert

Ingredients

  • 1 -1.5 pound pork tenderloin cut into 4 equal pieces
  • 1 tbsp curry powder
  • 1 tsp chili powder
  • 2 cloves garlic minced and divided
  • 1 tbsp extra virgin olive oil
  • 1 can clingstone peach slices juice reserved
  • 1 cup sweet white wine
  • ½ cup apple cider vinegar
  • Pea shoots for garnish optional

Instructions

  1. Place pork tenderloin in a large freezer bag, combine curry and chili powders, one clove of garlic and olive oil and rub well. Set aside on counter for a few minutes or place in fridge to marinate for up to 24 hours.
  2. In a small pot combine juice from clingstone peaches (but set aside peaches themselves until later), wine, vinegar and remaining garlic. Bring to a boil and simmer to reduce into a sauce for 10-20 minutes. Stir in peaches and keep warm until pork is cooked.
  3. Empty pork into a casserole dish and bake at 400F for 20 or so minutes until cooked through to 130 F. Add peach sauce and cook for 5-10 more minutes. Garnish with pea shoots or other herb greens.