Go Back
+ servings
Make your weeknights easier with this healthy, one-skillet pork tenderloin recipe with peaches, fennel and red onion.
Print Recipe
No ratings yet

One-Skillet Pork Tenderloin and Peaches Recipe

A pork tenderloin peaches recipe to make your weeknights easier and healthier. Combined with fennel and onion and made in one skillet for easy clean up.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: one skillet, peaches, Pork Tenderloin
Servings: 4
Calories: 73kcal
Author: Christine


  • 1 1/2 to 2 pounds pork tenderloin
  • salt and pepper
  • 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.
  • I love my Anolon Skillets because they are heavy duty, they heat evenly, and they are metal utensil safe.
  • 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.


Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Sodium: 31mg | Potassium: 496mg | Fiber: 3g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 16.5mg | Calcium: 42mg | Iron: 0.8mg