This time of year fresh summer peaches are a staple in our fruit bowl. But with all those peaches I’m usually scrambling to use them before they turn soft and end up as peach preserves. One of Ranger Craig’s favorite peach dishes is white peaches in Sangria. I’ve posted this recipe previously and you’ll find it under the category “sweets”. It’s fun and festive, not to mention beautiful and delicious!
However, this week I wanted to use my summer peaches in a dinner recipe. The main ingredient would have to be pork, as most stone fruit beautifully compliments the flavor of pork, and well, I happened to have a tenderloin or two on hand. I just love it when I’ve got all the ingredients in-house and don’t need to make a run to the market!
Pork tenderloin is one of the easiest cuts of pork to prepare. It’s of course tender, a smaller cut that requires less cook time and can be cooked whole, in small medallions, or pounded into thin cutlets. A great cut of pork to keep in the frig or freezer. Check out all the delicious pork tenderloin recipes posts under the category “pork”. Great ideas for simple, fresh and delicious meals.
I decided to keep the peach and ginger compote as simple as possible. Sauces, salsas, compotes, and chutney’s can include a lot of different ingredients, which works well with some dishes. But I really wanted the clean flavors of the peach and ginger to shine through and compliment the tender cut of pork that had been rubbed with delicious spices.
A little bit spicy and a little bit sweet (I’d love to be described the same, instead I’m describing a pork!) A beautiful blend of fresh flavors that truly make a delicious dinner. Enjoy this delicious taste of summer, and maybe your family will describe you a little bit spicy and a little bit sweet!
Keep dinner simple… Enjoy the flavors of life. Happy Cooking!
1/2 teaspoon cumin
1/2 teaspoon Kosher salt or sea salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon chipotle chili powder (or 1/2 teaspoon chili powder)
1 teaspoon dried Italian herbs or dried oregano
1/2 teaspoon garlic salt
1/4 cup brown sugar
4 large fresh peaches, peeled, pitted and sliced (you can substitute with 2 cups frozen peach slices)
2 tablespoons chopped shallots
1 teaspoon fresh grated ginger
1/4 cup peach preserves
1/4 cup dry white wine (or apple cider)
2 teaspoons butter
Fresh chopped Italian parsley for garnish
Paper towel dry the tenderloins and shave off the silver membrane on each tenderloin. This is a sliver of tissue that can be tough if left on the tenderloin. Place the tenderloins in a glass baking dish and rub with a little olive oil.
Mix together the cumin, salt, pepper, chipotle chili powder, oregano or Italian herbs, garlic salt and brown sugar. Rub the mixture onto both tenderloins and then refrigerate for about an hour.
To prepare the compote: In a medium sauce pan heat on medium the 2 teaspoons of butter and a dash of olive oil. When the butter has melted and is warm, add the shallots and saute for a few minutes until fragrant.
Next, add the peaches, ginger and preserves. Let the mixture slowly simmer until the peaches become tender. Add the white wine or apple cider and continue to cook on low for about another 10 minutes. The mixture should have come together nicely and peaches should be soft but not falling apart.
Add a pinch of salt and taste for additional seasoning. It should be savory but sweet. Remember, you’ll have lots of flavor on the pork, so the compote should taste clean and fresh, not over done.
Pre-heat a grill to 400F, or an oven to 350F.
To grill the tenderloin: Oil the grates and sear the tenderloin, continually turning so they don’t stick. Turn the heat down to a medium flame. Once both tenderloin have been seared, turn one burner off and place tenderloin over the burner that is off. This creates indirect cooking which is a preferred method of grilling for a pork tenderloin. Otherwise the tenderloin will burn on the outside before the inside is done. The tenderloin will be done when a meat thermometer reaches 160F. It’s usually about 10-15 minutes on the grill.
To oven roast: Place the tenderloin in the pre-heated oven and let it roast for about 20 minutes. Check for doneness with a meat thermometer. The center of the tenderloin should reach 160F.
Once the tenderloin is done it’s very important to place it on a platter or dish and let it rest for 5 minutes or so to let all the juices redistribute.
Slice the tenderloin and place on a platter or individual plates. Top with the peach ginger compote and garnish with fresh chopped Italian parsley. This is delicious served with fresh summer greens tossed in a light vinaigrette, or grilled asparagus and zucchini tossed in a white balsamic vinaigrette and garlic parmesan cous cous.