Photo by Rhoda Peacher
It’s easy to overcook a small, lean tenderloins, so use a reliable thermometer to test doneness and remove meat from oven or grill when it’s about 5 degrees F below your desired temperature, as it will continue to cook while it sits.
Yield: 8 to 10 servings
- 1/2-pound red onion, peeled and sliced in
- 1/4-inch-thick rings
- 2 T. vegetable oil
- 2 pounds peaches
- 1/4 cup brown sugar
- 3 T. freshly squeezed lemon juice
- 1 T. balsamic vinegar
- 1/2 T. finely minced fresh ginger
- 2 tsp. light soy sauce
- 1/2 tsp. black pepper
- generous pinch cayenne, or more to taste
- 3-inch stick cinnamon
- 4 sprigs fresh thyme
- 1/2 cup dry white wine
- 2 pork tenderloins, 1½ pounds each
In large, covered saucepan over low heat, cook sliced onions in oil until very soft and deep caramel color.
Meanwhile, heat 6 cups water to boiling. Place peaches in large glass or stainless-steel bowl, and pour boiling water on top. Let sit 5 minutes or until skins can easily slip off flesh. Remove skins, halve peaches, discard pits, and chop peach halves into 1-inch pieces. Empty water from bowl, and fill bowl with chopped peaches, brown sugar, lemon juice, balsamic vinegar, ginger, soy sauce, black pepper, cayenne and cinnamon stick. Stir to combine.
When onions are caramelized, add peach mixture to saucepan, and stir to incorporate onions. Lay thyme sprigs on top. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally. Remove cover, and take out thyme sprigs and cinnamon stick. Stir in white wine, increase heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat, and let cool 20 minutes. Set aside 2 cups peach mixture in refrigerator; reheat it later to serve with cooked pork.
Purée remaining peach mixture in blender until smooth. Place pork loins in sturdy plastic zip-top bag. Pour 1 to 11/2 cups puréed peach sauce over pork loins, tilting bag to coat. Seal bag, and refrigerate 3 to 5 hours. Refrigerate remaining puréed sauce.
Heat grill to medium-hot or hot or heat oven to 400 degrees F. Grill (turning once or twice) or oven-roast pork loins until they reach desired temperature, brushing occasionally with remaining puréed sauce. Take first temperature reading after about 12 minutes.
Remove pork from grill or oven and transfer to cutting board. Let rest 5 minutes, and slice to desired serving size. Serve with 2 cups chunky peach mixture, heated through.