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