Peach Marinated Pork Tenderloins - Louisiana Culinary Institute


2 whole pork tenderloins, scored lightly diagonally

2 medium peaches, pitted, peeled

1 tbsp dried rosemary chopped

½ tbsp dried thyme

¼ cup brown sugar

½ tsp granulated garlic

¼ tsp chili powder

1 tsp salt

2 tsp black pepper

1 oz soy sauce

1oz white balsamic vinegar


2 Russet potatoes, peeled and diced medium

3 small red potatoes, medium diced

8oz bell pepper, seeded, sliced in thin strips

8 oz yellow onion, sliced in thin strips

2oz butter

1oz canola oil

Salt, pepper, and sugar to taste


2 cups heavy cream

¼ cup reserved marinade


For the marinade and cooking pork:

· Place the peeled peaches in a blender or food processor and puree until completely smooth.

· Strain the puree reserving the juice only.

· In a large mixing bowl, combine peach juice, rosemary, thyme, brown sugar, garlic, chili powder, salt, pepper, soy sauce and vinegar. Mix will to dissolve sugar.

· Reserve ¼ cup of marinade for later use. Place remaining marinade in a large zip-loc bag. Place pork in bag and seal, removing as much air as possible. Refrigerate for one (1) hour.

· Preheat the oven to 325 degrees F

· Remove pork from marinade. Heat a cast iron or heavy skillet; sear the pork on all sides to brown.

· Place skillet in oven and cook for 20 minutes. Increase the temperature to 425 degrees and cook for an additional 20 minutes.

· Remove from oven, cover with foil and rest for 10 – 15 minutes before slicing.

For the vegetables:

· In another heavy pan, heat canola oil, fry potatoes until light brown.

· Add the onions and peppers; continue to cook until onions are translucent.

· Season with salt, pepper and sugar to taste.

For the sauce:

· Add heavy cream and reserved marinade to a sauce pan and bring to a simmer.

· Cook for about 3 minutes or until it has slightly thickened. Strain sauce to remove extra seasonings.