Juicy pink pork in sherry wine topped off with an ice cold refreshing peach, tomato and cilantro salsa… You will love this pork tenderloin with peach salsa!
This is one lovely little dish!
Yum, I feel like this one will become a frequent family classic here!
Pork tenderloin with peach salsa and dry sherry. Warm and juicy pink pork in the good company of a cold and very refreshing peach, tomato and cilantro salsa.
Does that combo sound weird to you?
Then you should definitely try it because these flavors really work well together!
Lord, that ripe sweet peach fruit and then that juicy pork meat are just made for each other!
Easy Sherry Pork Tenderloin with Peach Salsa
The pork tenderloin that I can get here in my local supermarket around the corner is excellent.
It is top notch quality, and for a very reasonable price as well.
In fact I cook with tenderloin very often. Both the hubs and I love pork meat. That meat is so tender, soft and juicy. At least if you cook it properly. Overcook it and it will be though as old boots.
You might have seen it in my picture already.
Cooking Pork
I tend to keep my pork tenderloin quite pink in the middle.
If it is too pink for you, just leave it in the pan for an extra couple of minutes. You might even want to pop it in a hot oven if you really want to make sure that it is cooked all the way through.
Just don’t overcook it.
Here are a couple of other dishes that I prepared before with pork tenderloin before.
A Spanish solomillo encebollado or pork tenderloin with caramelised onions and also a pork tenderloin caesar salad. A great twist on a classic chicken caesar salad I have to say!
Pork… What a lovely piece of meat!
Enjoy!
Easy Sherry Pork Tenderloin with Peach Salsa Recipe
Juicy pink pork in sherry topped with an ice cold refreshing peach, tomato and cilantro salsa... you will love this pork tenderloin with peach salsa!
- 12,5 oz pork tenderloin (350 g)
- 1 fresh peach
- 4 ripe cherry tomatoes
- 2 tbsp red onion chopped
- 3 tbsp fresh cilantro chopped
- 1/4 cup dry sherry (60 ml)
- 3 tbsp lemon juice
- olive oil
- pepper
- salt
-
Rinse the peach and the cherry tomatoes. Open up the peach, discard the seed in the middle and dice the peach up. Then chop up the cherry tomatoes and add this, the diced peaches and the chopped red onion to a bowl.
-
Stir well and add the freshly chopped cilantro and lemon juice. Season with a little pinch of pepper and salt. Stir well.
-
Stir and then put the peach salsa in the fridge to chill. Season the pork tenderloin with pepper and salt on all sides.
-
In a medium non-stick pan pour some olive oil and place it over high heat. Once the oil is hot, add the tenderloin.
-
Quickly sear the pork in the hot oil on all sides until brown. Then turn the heat low and put a lid on the pan. Cook the pork for another 15 minutes, regularly turning the meat. In the end right before serving turn the heat back up and pour in the sherry.
-
Let it reduce by half. Then transfer the tenderloin to a chopping board and slice it in half. It should be cooked in the middle but still pink and moist. If it isn’t cooked enough, place the pork back in the pan and put a lid on it. Take the pan off the heat and let the pork warm through for another 4 minutes. Then slice the pork up into medallions, place them on plates and drizzle with the remaining sherry sauce. Then top the pork with the cold peach salad and serve.
