Chef Adrianne’s Chili & Summer Peach Pork Tenderloin Recipe

Chef Adrianne’s Chili & Summer Peach Pork Tenderloin Recipe

Chef Adrianne has chosen to feature peach flavors by introducing her Chili & Summer Peach Pork Tenderloin dish! This meal has a little bit of everything. The sweetness of the peach, the savoriness of the tenderloin, and the spiciness of the bell peppers will be sure to fulfill your quest for flavor. What’s more, this is not an over-complicated dish, making it a great option to satisfy your guests this summer.

Here’s a quick, easy, and outrageously delicious recipe honoring the peach.

Serves: 2

Ingredients

1/2 lb Pork Tenderloin, trimmed, cut into 1/2 inch medallions

1/2 cup light soy sauce

1 tablespoon Chinese hot mustard

1 tablespoon garlic, minced

1 tablespoon cilantro, chopped

1/2 cup honey

1 tablespoon sesame oil

1 tablespoon canola oil

1 peach, sliced

1/4 cup bell pepper, sliced

1 teaspoon jalapeño, thinly sliced

1 teaspoon Anaheim chili, thinly sliced

1/4 cup sweet chili sauce

1 tablespoon chives, minced

Instructions

In a large bowl, whisk soy sauce, mustard, garlic, cilantro, honey, and sesame oil to make a marinade.

Add pork, cover, and refrigerate for 3-4 hours.

Preheat the oven to 425 degrees F.

Remove pork from marinade and place on a cookie sheet.

Roast for 12-14 minutes.

In a large skillet over medium high heat, add canola oil, peach, peppers, chili’s, and sweet chili sauce.

When it comes to a simmer add the pork and cook for an additional 4-5 minutes.

Add chives and serve.