Believe it or not, there’s plenty of time in your weeknight routine for this healthy, one-skillet pork tenderloin peaches recipe made with fennel and red onion. Feeds a family of four with a little leftover for sandwiches the next day.
Pork Tenderloin and Peaches Recipe
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If your Fall/back to school/back to work situation is as nutty as mine I’m extra happy to share this easy weeknight dinner recipe with you today. It is perfect for those night when you’re desperate for one thing, just one thing, to be easy. I’m freely assuming I’m not the only person on the internet who has those days.
My son (my BABY!) started high school this September and my mind is so blown on so many levels that my super organized 8-year-old daughter has been the only thing keeping me from dropping approximately 8.2 gajillion balls just this week alone. I should probably be paying her.
But, instead, I’m feeding her.
Even in my fragile mental state, I can get clean, wholesome food on the table for dinner thanks to no-brainer, one-skillet meals like this pork tenderloin peaches recipe. The kitchen is pretty much the only space in my life right now that feels familiar. High school is just throwing me for a loop I did not experience with elementary or middle school. Probably at least partly because I can’t figure out how I got old enough to be the mother of a high schooler!
Pork Tenderloin Peaches Recipe
These things happen I suppose.
Anyway, back to this pork tenderloin peaches recipe. The secret is to add a little sumac and some apple cider vinegar in the veggies. It makes for some nice, extra zing. I usually serve it with rice and my family is really loving it. Despite the absence of pasta!
Not that I have anything against pasta. I just don’t share my kids’ abilities to eat it twice a day, every day.
But pork tenderloin? I could do that at least once a day.
For more easy weeknight dinners try my Cod en Papillote with Zoodles Marinara or Chicken Rollatini with a Sicilian Twist.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 1/2 to 2 pounds pork tenderloin
- 3 peaches, quartered and pitted
- 1 fennel bulb, ends trimmed and cut into vertical wedges
- 1 red onion, peeled and trimmed, cut into wedges
- 1 teaspoon sumac
- 1 tablespoon apple cider vinegar
- olive oil
- salt and pepper to taste
- Preheat oven to 400° F
- Dust pork with salt and freshly ground black pepper.
- In a large skillet over high heat, brown the tenderloin on each side.
- Cut each peach quarter in half lengthwise and then crosswise. Add to bowl with fennel and red onion.
- Toss with sumac, vinegar, olive oil, salt and pepper.
- Add veggies to skillet with the pork.
- Stir veggies to distribute evenly around the skillet and place pork on top of them.
- Transfer skillet to oven and roast for 8 minutes.
- Stir veggies and flip pork.
- Roast until pork reaches internal temperature of 145° F
- Remove pork to cutting board, tent with foil and let rest 5 to 10 minutes.
- If fennel is not yet tender (test with knife), put the veggies back in the oven until they reach desired tenderness.
- Slice pork and serve.
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