Savory Pork Tenderloin with Spicy Peach Pecan Sauce

A beautiful pork tenderloin served with a spicy pecan -peach sauce.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 500 degrees.
  2. Wipe dry the pork and season with 1 1/2 tablespoons Adobo seasoning
  3. Place into a roasting pan and cook at 500 degrees for 5 1/2 minutes for each pound. Adjust time for a smaller or larger piece. ( Mine was 18 ounces so I cooked it for 6 minutes) .
  4. After cooking time turn off oven and let cook for an hour. Internal temperature should be 175 when you remove from oven.
  5. While the pork is cooking make the spicy sauce. Heat the oil over medium low heat in a nonstick saucepan.
  6. Add the molasses and melt. Add in the peaches, garlic, onion and pepper and cook over low heat until peaches are softened - about 5-7 minutes. Remove from heat .
  7. Place the rest of the ingredients into a medium sized saucepan . Whisk together over medium heat.
  8. Fold in the peach mixture and stir. Cover and cook over low heat 5-10 minutes. Check flavors and re-season if necessary.
  9. Add a bit of the water if sauce is too thick.
  10. Before serving take half of the pecans and coarsely chop . Fold into the sauce. Keep the rest to sprinkle over the pork .
  11. To serve : Remove pork from oven and slice on diagonal . Place on platter and add some sauce and whole pecans over top. Serves 3-4

Notes

This works well for a tenderloin. Slice diagonally for best presentation.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:7 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:651
    Fat:34 g
    Carbohydrates:45 g
    Protein:44 g
    Calculated per serving.
  • Recipe in the Contest: 5 votes

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