Pork Tenderloin with Peach Mayonnaise, a cold dish ideal to enjoy when it’s scorching hot outside. You just need to cook the tenderloin in the evening with the door closed and think about the rest when it’s time to serve it.
The combination of pork with fruit is truly excellent, and if you don’t like peaches, try with the fruit you prefer. It will surely be great hot too, I’m not arguing, but I won’t try it until winter arrives, and then I’ll let you know. At this point though, I would suggest serving the sauce at room temperature.
Make sure not to exceed the indicated cooking time, otherwise it risks drying out and becoming tough. Pork is considered red meat, and as such can also be consumed when slightly undercooked. In any case, adjust the cooking time according to the size of the piece, because the smaller it is, the fewer minutes it will take. Avoid the oven carefully.
If you like quick-cooking meat recipes, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients
- 25 oz pork tenderloin
- 1/2 cup white wine
- 1/2 cup extra virgin olive oil
- 1 cup peach
- Half lemon juice
- 3 tablespoons mayonnaise
- 1 clove garlic
- Half teaspoon mustard
- to taste sage, rosemary, thyme
- 4 cups arugula
- 1 peach for decoration
Tools
- 1 Skillet
- 1 Blender
- 1 Knife
- 1 Cutting Board
- 1 Tray
- 1 Paper Towels
Instructions
Take the pork tenderloin out of the fridge at least 40 minutes before cooking and let it come to room temperature. Meanwhile, prepare a mix of fresh herbs. In a high-sided non-stick skillet or saucepan, add 80 grams (about 1/3 cup) of extra virgin olive oil and use a brush to spread it evenly over the tenderloin. Once you’ve ensured the meat is at the right temperature, dry it with paper towels to remove excess moisture.
Once oiled, massage it with the herb mix, a grind of fresh pepper, and add garlic before placing it on the heat.
Now, sear it over medium-high heat, turning constantly to make the surface crispy without burning. After the first 10 minutes, if the tenderloin is large, baste it with pre-warmed wine. Finally, when nearly done cooking, sprinkle it with salt all over. For a piece of meat this size, it will take about 20 minutes overall. Turn off the heat and let it cool directly in the skillet, without covering with a lid.
Meanwhile, place the peaches in a blender, after washing, drying, and cutting them into pieces, with the remaining olive oil, the juice of half a lemon (to prevent browning), salt, and sweet mustard. Blend until you get a very fine and homogeneous cream.
Pour the sauce into a small bowl, add the mayonnaise, mix well, and add a drizzle of oil if necessary. Cover with plastic wrap and place in the fridge while waiting to assemble the recipe.
After washing and drying both the arugula and the peach, and slicing the latter thinly, arrange them on the bottom of a serving platter. With a sharp knife, cut the tenderloin into thin slices and dip it in the cooking juices to absorb flavor. Arrange it in the dish and drizzle with peach mayonnaise.
Serve the Pork Tenderloin with Peach Mayonnaise immediately, as it should be enjoyed cold, especially on the hottest days of the year.
Tips and Storage
The pork tenderloin keeps well in the fridge for a couple of days even if dressed. However, please store it in an airtight container, preferably glass or ceramic.
If you want to prepare in advance, you can prepare all the ingredients the day before and assemble them at the last moment. This way, both the tenderloin and the sauce will be chilled just right.
You can freeze the tenderloin, but I always recommend doing so in the fridge and never at room temperature to avoid small or severe food poisoning caused by bacteria.
