Pork Tenderloin with Peach Mayonnaise, a cold dish ideal to enjoy when it’s extremely hot outside. Just cook the tenderloin in the evening, close the door, and prepare the rest when it’s time to serve it.
The combination of pork and fruit is truly excellent, and if you don’t like peaches, try it with the fruit you prefer. It will surely be great even when hot, I won’t argue, but I won’t try it before winter arrives, and then I’ll let you know. At this point, however, I would propose the sauce at room temperature.
Be careful not to exceed the indicated cooking time, otherwise, it risks drying out and hardening. Pork is considered red meat, and as such, it can be consumed even when cooked slightly. In any case, adjust the cooking time based on the size of the piece, because the smaller it is, the less time it will take. Avoid the oven altogether.
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
- 1.5 lbs pork tenderloin
- 1/2 cup white wine
- 1/2 cup extra virgin olive oil
- 1 cup peach
- Half lemon juice
- 3 tbsps mayonnaise
- 1 clove garlic
- Half tsp mustard
- to taste sage, rosemary, thyme
- 3.5 oz arugula
- 1 peach for garnish
Tools
- 1 Pan
- 1 Blender
- 1 Knife
- 1 Cutting Board
- 1 Tray
- 1 Paper Towel
Preparation
Remove the pork tenderloin from the refrigerator at least 40 minutes before cooking it and leave it at room temperature. Meanwhile, prepare a chop of the mixed fresh herbs. In a high-sided non-stick pan or saucepan, put 1/3 cup of extra virgin olive oil and use a brush to evenly distribute it over the entire tenderloin. After ensuring the meat is at the right temperature, dry it with a paper towel to remove any moisture.
Once oiled, rub it with herbs in a sort of massage both on top and bottom, add a grind of fresh pepper and before putting it on the fire add the garlic.
At this point, sear it over medium-high heat, turning it continuously to make the surface crispy without burning it. After the first 10 minutes, if the tenderloin is large, pour in the wine but preheat it beforehand. Finally, when it’s almost done cooking, sprinkle salt all over. For a piece of meat this size, it will take about 20 minutes of cooking in total. Turn off the heat and let it cool directly in the pan, but without covering with a lid.
In the meantime, put the peaches in the blender, after washing, drying, and cutting them into pieces, along with the remaining extra virgin olive oil, the juice of half a lemon (to prevent them from darkening), salt, and sweet mustard. Blend until you obtain a very fine and homogeneous cream.
Pour the sauce into a small bowl, add the mayonnaise, mix well, and add a drizzle of oil only if needed. Cover with plastic wrap and place in the refrigerator, 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 tray. With a sharp knife, cut the pork tenderloin into thin slices and dip it into the cooking juices to flavor it well. Also, place it on the plate and sprinkle it with peach mayonnaise.
Serve our Pork Tenderloin with Peach Mayonnaise immediately, as it should be enjoyed cold, especially during the hottest days of the year.
Tips and Storage
The pork tenderloin keeps perfectly in the fridge for a couple of days even if seasoned. Be sure to place it inside 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 cold to perfection.
You can freeze the tenderloin, but I always recommend doing so in the fridge and never at room temperature, to avoid minor or serious food poisoning caused by bacteria.
