Recipes / Dinner

Pork Tenderloin with Peach Salsa and Blueberry Syrup

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Pork Tenderloin with Peach Salsa and Blueberry Syrup

Christine
The Cook
4 Servings
15 Ingredients
6 Comments

Stock up on peaches and blueberries while they're in season and make this delicious Pork Tenderloin with Peach Salsa and Blueberry Syrup!

Read More
4 Servings
15 Ingredients
6 Comments

Ingredients

  • 1 ½ cups dice Peach
  • 2 tablespoons dice Onion
  • 1 tablespoon chop Mint, Fresh
  • ½ teaspoons seed and dice Jalapeño
  • ½ teaspoons zest Lime
  • 2 teaspoons juice Lime
  • ¼ teaspoons Salt, #1
  • ¾ cups Raspberry Vinegar
  • 1 cup Blueberries
  • ¼ cups Honey
  • ⅛ teaspoons Salt, #2
  • 2 pounds Pork Tenderloin
Serving Day Ingredients
  • 2 tablespoons Coconut Oil
  • 1 ¼ teaspoons Salt, #3
  • ½ teaspoons Black Pepper

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine the peaches, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine the peaches, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl to make the peach salsa.
  2. Make blueberry syrup by whisking together vinegar, blueberries, honey, and salt #2 in a small saucepan over medium heat until blueberries burst. Watch it carefully doesn’t burn or over reduce.
  3. Season pork with salt #3 and pepper.
  4. Saute pork on all sides until golden brown.
  5. Transfer to baking sheet and bake at 450 for 10-12 minutes.
  6. Let rest for 5 minutes, slice and top with salsa and syrup.

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, egg-free, real-food, soy-free, fish-free, shellfish-free

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, egg-free, real-food, soy-free, fish-free, shellfish-free

6 Comments

Join the discussion

  2. 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?

    Reply

    1. The pork and marinade are bagged separately (you’ll see the recipe calls for gallon and quart sized bags).

      Reply