Peach Dijon–Crusted Pork Tenderloin
Servings: 6
Calories: 838kcal
Ingredients
- ¼ cup Kosher salt
- 2 cups boiling water
- 3 cups ice cubes
- 2 1½- to 2-pound pork tenderloins
- 2 peaches unpeeled and thickly sliced
- ½ cup peach preserves
- 1 tablespoon finely chopped fresh basil leaves more for garnish
- ½ cup Dijon mustard
- Freshly ground black pepper
Instructions
- Place the salt in a heatproof bowl. Add the boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the tenderloins, cover the bowl with plastic wrap, and refrigerate to marinate for about 30 minutes. Remove from the brine, rinse well, and pat thoroughly dry with paper towels. (Do not brine any longer or the pork will be too salty.)
- Heat the oven to 350°F. Meanwhile, stir together the peach preserves, basil, and mustard in a small bowl. Set aside.
- Remove the pork from the brine and pat dry with paper towels. Spray a large ovenproof skillet with nonstick cooking spray. Add the pork and sear until brown on both sides. Add the peach slices and transfer to the oven and cook until the internal temperature reaches 145°F, about 15 minutes.
- Brush with the peach-mustard mixture during the last few minutes. Remove to a cutting board and cover with aluminum foil to rest and let the juices redistribute about 5 minutes. Slice on the diagonal and serve immediately with the remaining sauce on the side.
Nutrition
Serving: 6 | Calories: 838kcal | Carbohydrates: 26g | Protein: 126g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 5284mg | Potassium: 2492mg | Fiber: 2g | Sugar: 18g | Vitamin A: 207IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 7mg