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Pork Tenderloin with Peach Salsa and Blueberry Syrup

 

I was looking through the OAMM archives recently and found this Pork Tenderloin with Mango Salsa and Blackberry Syrup from Kelly that looked absolutely delicious! Unfortunately, I didn’t have any mango or blackberries in the house. Since peaches and blueberries are in season, and I was planning to stock up anyway, I thought I’d get a little wild in the kitchen and switch up a few things up. To be honest, trying a new fruit combination was a little scary…especially since we had a last-minute dinner guest the day I made it. Thankfully, it was a hit! I hope you like it just as much as we did!

Pork Tenderloin with Peach Salsa and Blueberry Syrup

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

  • 2 peaches, diced
  • 2 Tablespoons onion, diced
  • 1 Tablespoons mint, chopped
  • 1 small jalapenos, seeded, diced
  • 1/2 teaspoon lime, zest
  • 2 teaspoons lime, juice
  • 1/4 teaspoon salt #1
  • 2/3 cups raspberry vinegar
  • 1 cup blueberries
  • 1/4 cup honey, raw
  • 1/4 teaspoons salt
  • 2 medium pork tenderloins
  • 1 teaspoon salt #2
  • 1/2 teaspoon pepper
  • 2 Tablespoons coconut oil

Directions:

Preheat oven to 450. Combine the peaches, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl to make the peach salsa. Make blueberry syrup by whisking together vinegar, blueberries, honey, and salt in a small saucepan over medium heat until blueberries burst. Watch it carefully doesn’t burn or over reduce. Season pork with salt #2 and pepper. Heat coconut oil in pan. Saute pork on all sides until golden brown. Transfer to baking sheet and bake at 450 for 10-12 minutes. Let rest for 5 minutes, slice and top with salsa and syrup.

Freezing Directions:

Peach Salsa: Combine the peaches, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl. Stir together and place into a freezer bag. Blueberry Syrup: Whisk together vinegar, blueberries, honey, and salt in a small saucepan over medium heat until blueberries burst. Watch it carefully doesn’t burn or over reduce. Let syrup and place a freezer bag. Place pork into gallon freezer bag and include salsa and syrup bags. Label and freeze flat. TO SERVE: Thaw. Season pork with salt and pepper. Saute pork on all sides until golden brown. Transfer to baking sheet and bake at 450 for 10-12 minutes. Let rest for 5 minutes, slice and top with salsa and syrup.

Servings: 4


**conversion chart image provided by Erik Spiekermann

5 Responses to “Pork Tenderloin with Peach Salsa and Blueberry Syrup”

  1. Amanda Morris says:

    Where does the salt #2 and coconut oil come in?

  2. Tiffany says:

    The only raspberry vinegar I found at the store was raspberry balsamic vinegar. Do you think this would work? Or should I look at another store?

  3. […] Pork Tenderloin with Peach Salsa and Blackberry Syrup […]

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