Roasted Pork Tenderloin with Cider-Vinegar Peach Marinade

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Roasted Pork Tenderloin with Cider Vinegar- Peach Marinade

Prep Time 6 hours
Cook Time 30 minutes


  • 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


  • 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.


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.