This Pork Tenderloin with Peach Basil Compote is just so good. You will want to eat the compote with a spoon. I really have to thank my sister-in-law for this idea. She was here when we were trying to think of recipe ideas to use the beautiful, but unused cinnamon basil in our herb garden. I was thinking peach something, and she suggested stewed peaches. Now, she was thinking over ice cream, which sounds yummy too, but we are really trying not to eat a lot of sugar, so I didn’t want to do dessert. But, the more I thought about cooking peaches with basil, the more I thought I could turn it into an entree topping instead.
I did use the cinnamon basil for this recipe, but you could not taste the cinnamon much, so plain basil would work. And, if you want a touch of cinnamon, you could add a pinch. This is one of those great recipes that is quick enough for a weeknight, but elegant enough for company. My pork tenderloin weight 1.15 pounds, and it served 3 – although we really could have eaten more because it is one of those things you could just keep eating. You will definitely want to double it if you have more than 3 though.
Pork Tenderloin with Peach Basil Compote
- 1 pork tenderloin (approximately 1 pound)
- 1/4 cup apple cider vinegar
- 1 teaspoon Montreal Seasoning
- 4 peaches
- the juice of one lemon
- 1 tablespoon honey
- 1/4 teaspoon salt (I used sea salt.)
- 1 tablespoon cinnamon basil or regular basil, chopped (If using regular basil, you can add a pinch of cinnamon, if you like.)
- Place pork in a baking dish. Pour vinegar over the pork. Sprinkle with Montreal Seasoning. Turn over and sprinkle the other side with Montreal Seasoning.
- Refrigerate for at least 30 minutes, turning the pork over at least once in this time.
- While the pork is marinating, peel the peaches and cut them into small pieces. Toss the peaches in the lemon juice to keep them from browning.
- Put the peaches in a saucepan over medium heat and cook until they begin to boil.
- Reduce the heat to low and stir in the honey, salt, and basil.
- Cook until peaches are soft enough for you to mash them up with a spoon (about 20 minutes), and mash them to your desired consistency. Keep warm. I turned mine off, but left it on the burner, and it stayed pretty warm.
- Preheat oven to 425 degrees.
- Bake the pork tenderloin right in the baking dish it marinated in until done. The package mine came in said 25 minutes, but it took 45 minutes, so just keep checking it.
- Slice and top with peach compote to serve.
I love the addition of fruits in savory dishes! This tenderloin is right up my alley!
Thank you, I especially like fruit pork.
Thalia @ butter and brioche says
this looks amazing.. i don’t cook with pork tenderloin enough. definitely need to recreate the recipe, loving the sound of that peach and basil compote!
Thank you. I don’t use pork tenderloin enough I either. I kind of forget about it.