Tuesday, June 14, 2011

Roasted Pork Tenderloin with Fresh Peach Salad

Yikes, sorry about the poor quality of the picture. I got this recipe from People Magazine back in Oct. of 2009. It's been in my "recipe box" ever since, my "recipe box" being a plastic tupperware box with no lid. And the box fell into a big pot of boiling water at one point. So the picture has been through a lot.

This is a recipe by Brian Boitano, actually! Champion figure skater and, as it turns out, good cook, too boot!

Pork tenderloin always reminds me of my cousin, Kort, who says that it looks like "a big schlong." She cracks me up. So, with that delectable thought in mind, enjoy:

Roasted Pork Tenderloin with Fresh Peach Salad

1/2 cup cider vinegar
2 tbsp. Dijon mustard
3 tbsp. brown sugar
3 tbsp. honey
1 tbsp. minced fresh ginger
salt and pepper, to taste
1 1/4 lbs. pork tenderloin
1/4 red onion
2 ripe peaches
3 to 5 basil leaves, torn

1. In a medium bowl, whisk the vinegar, mustard, honey, and half the ginger, then season with salt and pepper to taste. Add the pork tenderloin and turn to coat. Cover and marinate for 1 hour at room temperature or up to 8 hours in the refrigerator.
2. Preheat the oven to 425 degrees. Remove the pork from the marinade and pat very dry. Transfer the marinade to a small saucepan and boil until syrupy. Place pork on a baking pan and roast until a thermometer inserted registers about 140 degrees, about 20 minutes. Brush the pork with reduced marinade.
3. Meanwhile, very thinly slice the onion and soak in ice water. Halve and thinly slice the peaches. Toss them with remaining ginger. Drain onion and add to the peaches along with basil. Season with salt and pepper.
4. Slice the pork and serve with peach salad.

Kar's note - For a 2 lb. loin, add 15 mins. to cook time.

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