We frequently cook pork tenderloin. I usually make some kind of dry-rub and cook it at 350 F for 30 minutes in our toaster oven on convection mode which is easy to do even on weekdays especially if I have already prepared the tenderloins. This was one of these quick weekday dinners. Since peaches were in season, I added sautéed peaches as a side.
The meat was just slightly pink but properly cooked.
The peaches added sweet and sour tastes which are perfect for the pork. I also served blanched green beans which were sautéed in butter and seasoned with salt and pepper.
For sautéed peach:
Ingredients (for two servings):
2 white peaches, skin and stone removed and cut into small wedges
3 tbs of port wine (I used Taylor ruby port which I keep for cooking)
1 tsp honey
1 tsp Balsamic vinegar
1 tbs of butter, unsalted, for sautéing and additional several tbs of butter for the sauce
Melt the butter and sauté the peaches turning several times until the surface caramelizes, remove from the pan and set aside.
In the same pan, add port wine and reduce in half, add honey and Balsamic vinegar and reduce it again in half.
Finish by adding butter in small increments until a saucy consistency is reached.
Return the cooked peaches and coat them with the sauce and serve warm.
The sauce is also perfect for the pork.
For pork tenderloins.
Dry rub: (I do not measure, some times I add other spices)
Roasted cumin powder
Ground black pepper
(Instead of dry rub, sometimes I use minced fresh rosemary, salt and pepper.)
I trim both ends and remove the silver skin (I use the trimmings for other dishes).
Coat the surface with olive oil and coat the surface with the dry rub.
Roast it in a 350F toaster oven on convection mode for 30 minutes and let it rest for 5-10 minutes before slicing.
Pork and fruit are a good combination. The peaches were not mushy and added a nice texture and sweetness which combined well with the sour taste of Balsamic vinegar. This was a quick and satisfying dinner.