Braised Peach Pork Tenderloin

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This braised peach pork tenderloin goes really well with these honey mustard glazed carrots, make it a full meal by adding your favorite rice or other starch! I have also made it with mashed turnips, a nightshade free way to replace mashed potatoes.

I originally tried this recipe as a slow cooker recipe but my boyfriend said that it was boring. He was right. The slow cooker isn’t able to caramelize as well as braising is and that’s what the peaches need. Otherwise it’s just kind of sweet pork. So I revamed this elimination diet recipe to become braised peach pork tenderloin instead.

I’m honestly new to the braising side of cooking but if you have a little patience and time to do it it’s really worth the end results. You’re going to need either a large cast iron skillet or a dutch oven. Something that is both stovetop and oven safe and large enough to accomodate a whole pork tenderloin. Check out these options:

I promise that once you invest a small amount into one of these options you’ll find yourself using it constantly! I abandoned pretty much every other pan I own once I got the cast iron.

Is pork tenderloin healthy?

Short answer, yes! As with any of these questions about food it gets a little more complicated than a simple yes or no. But if you include meat in your diet the pork tenderloin is the leanest cut of pork you can find. In fact it’s as lean as a chicken breast, so go ahead, mix up your meats!

Additionally, due to changes in how pigs are raised for pork it is no longer necessary to overcook the heck out of it. It is safe to serve pork tenderloin at medium rare, 145 F. This may not be what you remember from your childhood but it is going to provide a much juicier cut of pork and a very pleasant dining experience. Try serving this braised peach pork tenderloing medium or medium rare and let me know in the comments how you liked it.

Ingredients

• 2-3 lb pork tenderloin, trimmed
• 1 15oz can peaches in juice (not syrup!)
• 1 stalk celery, sliced thin
• 2 medium yellow onions, sliced thin
• 1 bay leaf
• 2 tsp rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• olive oil

Instructions

1. Preheat oven to 400 F
2. heat an oven safe skillet or dutch oven over medium high heat, drizzle with olive oil
3. brown pork tenderloin on all sides, 1-2 minutes a side
4. set pork tenderloin aside
5. reduce heat to medium low, add onion and celery to the pan and saute for 10-12 minutes, until the onions take on the brown of the pork drippings
6. add the can of peaches complete with juice, scrape off any pork bits on the bottom
7. add the remaining ingredients and return the pork to the pan
8. move the pan to the oven and cook for 25-30 minutes until internal temperature reaches 145 F
9. serve warm with your favorite sides

Braised Peach Pork Tenderloin

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 5 servings

Ingredients

  

• 2-3 lb pork tenderloin trimmed
• 1 15 oz can peaches in juice not syrup!
• 1 stalk celery sliced thin
• 2 medium yellow onions sliced thin
• 1 bay leaf
• 2 tsp rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• olive oil

Instructions

 

• Preheat oven to 400 F
• heat an oven safe skillet or dutch oven over medium high heat, drizzle with olive oil
• brown pork tenderloin on all sides, 1-2 minutes a side
• set pork tenderloin aside
• reduce heat to medium low, add onion and celery to the pan and saute for 10-12 minutes, until the onions take on the brown of the pork drippings
• add the can of peaches complete with juice, scrape off any pork bits on the bottom
• add the remaining ingredients and return the pork to the pan
• move the pan to the oven and cook for 25-30 minutes until internal temperature reaches 145 F
• serve warm with your favorite sides

Keyword egg free, gluten free, nightshade free recipes