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Sherry Pork Tenderloin with Peach Salsa
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!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 468 kcal
Ingredients
- 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
Instructions
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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.
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Stir well and add the freshly chopped cilantro and lemon juice. Season with a little pinch of pepper and salt. Stir well.
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Stir and then put the peach salsa in the fridge to chill. Season the pork tenderloin with pepper and salt on all sides.
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In a medium non-stick pan pour some olive oil and place it over high heat. Once the oil is hot, add the tenderloin.
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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.
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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.
