The other day a friend and I were having lunch discussing fitness, health and cooking. She had tried a couple of my recipes and loved them (yay, happy dance!) and I told her that I am in a fruit funk. I am loving mixing fruits with meats for that perfect combination of sweet and sour.
Believe me, some that I have tried have not been so perfect. Those, I do not post, sorry. Maybe one day I will put together a bloopers page.
So after having a wonderful lunch at Cheesecake Factory (we bring our own salad dressing and by choosing the vegetable salad with chicken and add our dressing-it is quite a healthy meal!), I started brain storming on peaches. I just love peaches.
My Costco run, you know for my tribe, resulted in peaches with a pork tenderloin as my choice for last nights dinner.
Once again, the WHOLE family loved it. Two year old and 10 month old too! Score!
It is quite simple actually. Nothing fancy to it, and to be quite frank, a lot probably had to do with the quality of the delicious pork tenderloin (you know Costco always has top quality!).
Goes fab with a Pinot Grigio!
Also, each month I will be featuring a wine of the month. I have stocked my bar with some new fabulous wines that I have never tried from Costco. Stay tuned for July’s wine of the month!
Peaches & Pork
- Pork tenderloin
- Olive oil (I used a wonderful basil olive oil, but you can use extra virgin olive oil too)
- Sea salt
- Peaches (peeled and cut into large chunks)
- Agave nectar
- Cracked black pepper
- Pre- heat oven to 350
- Brush olive oil on a glass baking dish
- Put a light coat of olive oil on the tenderloin
- Sprinkle salt over the tenderloin (try to lightly cover the entire meat)
- Place the peaches around the tenderloin
- Drizzle agave nectar around the dish
- Crack pepper along the top of the tenderloin
- Bake covered in foil for one hour fifteen minutes and then uncover for 30 minutes (or until the internal temp is 160)