Freezer Meal Recipes / Dinner / Pork Tenderloin with Peach Salsa and Blueberry Syrup

Pork Tenderloin with Peach Salsa and Blueberry Syrup

Stock up on peaches and blueberries while they're in season and make this delicious Pork Tenderloin with Peach Salsa and Blueberry Syrup!
4 Servings Meet The Cook Print
Pork Tenderloin with Peach Salsa and Blueberry Syrup

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

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons Coconut Oil
  • 1 ¼ teaspoons salt, #3
  • ½ teaspoons Black Pepper

Freezer Containers

  • 1 Gallon Freezer Bag
  • 2 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 509 Calories
  • 15g Fat
  • 147mg Cholesterol
  • 1091mg Sodium
  • 1172mg Potassium
  • 40g Carbs
  • 3g Fiber
  • 26g Sugar
  • 50g Protein
  • Zone Blocks: 7 Protein 5 Fat 4 Carb

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  2. Stir together and divide among 1/2 indicated number of quart freezer bags.
  3. Whisk 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.
  4. Let marinade cool.
  5. Divide marinade among 1/2 indicated number of quart freezer bags.
  6. Divide pork among gallon freezer bag and include salsa and syrup bags. Label and freeze flat.

Make From Frozen Serving Day Directions

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

  1. Heat coconut oil in a skillet over medium high heat.
  2. Season pork with salt #3 and pepper. Saute pork on all sides until golden brown.
  3. Transfer to baking sheet and bake at 450 degrees for 10-12 minutes.
  4. Let rest for 5 minutes, slice and top with salsa and syrup.

4 Comments

Join the discussion
  1. 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?

Leave a Reply

Your email address will not be published.

Share4
Tweet
Pin339
+1
Share