August is National Peach Month, and for good reason! Nothing says summer quite like biting into a delicious and juicy pear on a hot afternoon. Originating in China, peaches have long represented a long life, as it is considered the fruit of the gods. Additionally, peach ferns are known as a symbol of good luck, hence why they are often included in wedding bouquets.
Chef Adrianne has chosen to add to this fruit’s rich history by introducing her Chili & Summer Peach Pork Tenderloin dish! This meal has a little bit of everything. The sweetness of the peach, the savoriness of the tenderloin, and the spiciness of the bell peppers will be sure to fulfill your quest for flavor. What’s more, this is not an over-complicated dish, making it a great option to satisfy your guest(s) during these dog days of summer. The recipe makes 2 servings.
Chili and Summer Peach Pork Tenderloin Recipe
1/2 lb Pork Tenderloin, trimmed, cut into 1/2 inch medallions
1/2 cup light soy sauce
1 tablespoon Chinese hot mustard
1 tablespoon garlic, minced
1 tablespoon cilantro, chopped
1/2 cup honey
1 tablespoon sesame oil
1 tablespoon canola oil
1 peach, sliced
1/4 cup bell pepper, sliced
1 teaspoon jalapeño, thinly sliced
1 teaspoon Anaheim chili, thinly sliced
1/4 cup sweet chili sauce
1 tablespoon chives, minced
In a large bowl, whisk soy sauce, mustard, garlic, cilantro, honey, and sesame oil to make a marinade. Add pork, cover, and refrigerate for 3-4 hours. Preheat the oven to 425 degrees F. Remove pork from marinade and place on a cookie sheet. Roast for 12-14 minutes. In a large skillet over medium high heat, add canola oil, peach, peppers, chili’s, and sweet chili sauce. When it comes to a simmer add the pork and cook for an additional 4-5 minutes. Add chives and serve.
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. You can follow Chef Adrianne over on Instagram.
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This is a recipe I would definitely like to try. I love how easy it is to put together and how easy it would be to make
variations on it – use a different mustard , change the ratio of peppers , etc.
Oh this sounds good. The peaches havent quite gotten here yet. I like to wait until the are shipped fresh. They smell so good. They would work well with pork!
Great flavors in this dish. I love summer peaches any way.
I wish I had one to cook for dinner this evening. I love the sweet with the hot. Sounds real good. Now do you have a recipe for chicken I can make in an hour?
First, yes to any tenderloin recipe, lol. And, I think the chili and peach flavors would balance each other really nicely.
Nothing better than fresh peaches in recipes this time of year. This would make a special dinner for an weekend night.
This sounds so delicious. I need to buy a few more things before I can make it. Thank you for the recipe.
I love cooking with garlic! This recipe sounds yummy.