Facebook

Roasted Pork Tenderloin with Cider Vinegar- Peach Marinade

  • Pork
Prep Time: 6 hrs
Cook Time: 30 mins

Ingredients

  • 2 Pork Tenderloins (15 ounces each)
  • 10-12 Small Redskin Potatoes 2 sweet onions, (Quartered)
  • 2 Sweet Onions (Cut into Wedges)
  • 1 Tsp Olive Oil
  • 1/2 cup Peach Jam
  • 3 Tbsp Cider Vinegar
  • 1 Tbsp Tomato Pasta
  • 1 Tsp Brown Sugar
  • 3 Tbsp Olive Oil
  • 2 Tsp Fresh Thyme
  • Salt and Freshly Ground Pepper

Instructions

  1. Whisk marinade ingredients (except salt and pepper) in bowl to combine.
  2. Place pork tenderloins in glass baking pan. Pour marinade over top; cover and refrigerate 4-6 hours.
  3. Heat oven to 400 degrees.
  4. In large bowl, combine potatoes, onion and olive oil.
  5. Remove tenderloin from marinade (reserve marinade) and place on large baking sheet.
  6. Surround pork with potatoes and onions; season with salt and pepper. Roast, uncovered, 20-30 minutes until thermometer registers 145 degrees.
  7. Meanwhile, simmer reserved marinade in small saucepan for 10 minutes.
  8. Remove pork from oven; let rest 10 minutes before slicing. Serve with reserved Cider Vinegar-Peach marinade.

Notes

The pork in this recipe is excellent for sandwiches. To use exclusively as a sandwich variation, omit potatoes from recipe. Let pork cool completely before slicing. Add 1/3 cup mayonnaise to cooled Cider Vinegar-Peach Marinade and use as dressing for sandwiches.

Share or Print:

More Recipes