Pork Tenderloin with Peach Composta

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Peach Sauce finish 2 with script

Buon giorno!

Anyone familiar with the Italian culture of cooking or has grown up, as I have, in an Italian home, knows how Italians value pork. More than any other meat, this is always mentioned in Italian cookbooks and the old traditional recipes. Italians just love their pork!

A couple of piggies from my father’s hometown – Casale, Italy!

Pigs - Casale

It seems fitting to talk about using up some of those amazing peaches in the markets right now and maybe to “marry” some of them to a delicious and easy cut of pork – thus PORK TENDERLOIN WITH PEACH COMPOSTA!

How can you miss? Cook your pork tenderloin in your favorite way – roast or grill. Reminder not to “over dress” or over flavor your pork as you don’t want it to fight with the composta and to also let the peaches “shine”. Remember that pork tenderloin does not have a lot of flavor on its own because of the lack of fat. Ride to the rescue with the Peach Composta – by creating a delicious and tangy peach concoction that is sweet and gives that usually tasteless lean pork cut a kick!

This sauce or composta is so easy to make. Aside from serving it with pork, it gives an amazing lift to grilled veal chops or chicken as well.

As always – I depend on the best in Heritage pork for all of my pork dishes – and that is –  pork cuts from Circle B Ranch Where you get your meat is so important. The pork from Circle B is superior in tenderness and flavor reflecting how the pigs are raised. As my mother, Loretta, used to say referring to upbringing – “They were just raised right!”

Let’s hop to it! Andiamo!

PORK TENDERLOIN WITH PEACH COMPOSTA

Serves: about 4

Prep: 15 minutes for sauce

Cook: about 15 minutes for sauce

Ingredients

PORK

1 1/2 lb. Pork Tenderloin

Fresh Garlic for rubbing

Olive Oil

Salt and Pepper

COMPOSTA

2 Tbsp. Olive Oil

2 Shallots, chopped finely

2 Large Fresh Peaches, peeled chopped in cubes – can use an extra peach if you like

1 Tbsp. Brown Sugar

1 Tsp. Dijon Mustard

Pinch of Allspice

Pinch of Red Pepper Flakes

1/2 Tbsp. Balsamic Vinegar

1/8 C. Water

1/2 C. Dry White Wine

1 Tbsp. Chopped Fresh Basil

Salt and Pepper to taste

Capers for garnish

Instructions

PORK

Rub the pork tenderloin all over with a cut side of a piece of fresh garlic.

Drizzle all sides with a little olive oil.

Salt and Pepper all sides of pork.

Roast or grill the pork as you usually like. (Roast at about 450 for 15-20 minutes approx. Grill time will depend on how hot your grill is.

Make sauce ahead or while pork cooks.

Roast or grill your pork tenderloin.

Let the meat rest about 10-15 minutes to retain the juices before slicing.

COMPOSTA

Cook the shallots in oil for about a minute.

Peach Sauce 1

Add the peaches, brown sugar, mustard, red pepper, vinegar, allspice.

Cook about 2 minutes.

Peach Sauce 2

Add the water and wine, basil, salt and pepper.

Cook another few minutes on medium. You want the mixture to cook down and thicken a bit.

Peaches b

Taste for seasoning and adjust – remembering that salt is key here. You want enough in there to bring out all the flavors.

Slice the pork thickly. It should be slightly pink in the center – not overcooked! Let the meat swim with the peaches in the beautiful sea of composta!

Although some characterize pork as a white meat, it has enough “heft” to go with a good light or even medium bodied red. It is most often what I personally serve with this dish. Serve this PORK TENDERLOIN WITH PEACH COMPOSTA  with a lovely Valpolicella  or Dolcetto and you can’t go wrong.

This recipe also makes interesting pork sliders, paninis, or sandwiches with the delicious peach sauce. Veal chops “love” this preparation as well.

PARLA COME MANGI!

  Comments are welcome in the “Speak Your Mind Area” beneath this post online.

LINDA’S ITALIAN TABLE

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Food Photos By Tommy Hanks Photography

 

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Comments

  1. Ralph Cerretani says:

    Outrageous!!!

    • Thanks, Ralph! How about those Italian pigs in the photo? That was the “before” picture! LOL!