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Pork Tenderloin with Fresh Peach Salsa and Wine-Scented Rice
Recipes
Pork Tenderloin with Fresh Peach Salsa and Wine-Scented Rice
4 servings
45 minutes total (Active 30 minutes)
  • Preheat oven, prepare rice and begin to cook (10 minutes)
  • Prepare pork and begin to bake (10 minutes)
  • Prepare salsa for pork; complete both and serve (25 minutes)
Pork Tenderloin with Fresh Peach Salsa
Ingredients
  • 1 pork tenderloin (about 1 lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh cilantro, coarsely chopped
  • 1 jalapeño pepper
  • 2 peaches (or nectarines)
  • 2 medium tomatoes
  • ¾ cup fresh prediced onions
  • 1 teaspoon white balsamic vinegar
Steps
    1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add pork; cook and turn 4–5 minutes or until well browned. Transfer pork to shallow baking pan; bake 15–22 minutes and until pork is 145°F. (Let pork stand 5–10 minutes before slicing.)
    2. Prepare salsa while pork bakes. Chop cilantro and place in medium bowl. Cut jalapeño pepper in half (remove seeds); chop pepper finely and add to cilantro. Cut peaches into small pieces; add to peppers. Cut tomatoes into small pieces; add to peaches. Add onions; gently stir in vinegar and remaining 2 tablespoons oil.
    3. Slice pork; serve with salsa.
Wine-Scented Rice
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups basmati or jasmine rice
  • ¾ cup fresh prediced onions
  • 2 ½ cups chicken broth
  • ¼ cup white wine, such as Riesling or Pinot Grigio (or chicken broth)
  • 3 tablespoons fresh cilantro, finely chopped
Prep
  • Chop cilantro; set aside.
Steps
    1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add rice and onions; cook and stir 1–2 minutes or until rice is toasted and onions begin to soften.
    2. Stir in broth and wine; bring to a boil. Cover and cook 1 minute, stirring often. Reduce heat to lowest setting; cook 22 minutes (do not stir or remove lid during cooking).
    3. Chop cilantro. Fluff rice with fork; stir in cilantro and serve. (Makes 6 servings.)
Serving Suggestions
  • Complete your meal with green beans, whole wheat bread, and no-salt-added nuts for dessert.
  • Use a meat thermometer to avoid overcooking your pork. The pork may still be pink in the center, but it is safe to eat and will be moist and tender when properly cooked.
Pork Tenderloin with Fresh Peach Salsa

Amount per ¼ recipe serving: Calories 270, Total Fat 14g, Sat Fat 2.5g, Trans Fat 0g, Chol 60mg, Sodium 200mg, Total Carb 15g, Fiber 3g, Sugars 10g, Protein 23g, Calc 2%, Vitamin A 20%, Vitamin C 60%, Iron 10%

Wine-Scented Rice

Amount per ⅙ recipe serving: Calories 200, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 400mg, Total Carb 39g, Fiber 1g, Sugars 1g, Protein 4g, Calc 2%, Vitamin A 0%, Vitamin C 2%, Iron 2%