from the kitchen of Chef Marissa DioGuardi
yields 6 servings
| Pork Loin | ||
| Amount | Unit | Ingredients |
| 1 | Pork tenderloin (approximately 1½ pounds) | |
| 8 | oz | Peppery peach sauce, prepared |
| 1 | tsp | Black pepper (ground) |
| 1 | tsp | Kosher salt |
| 1 | Tbsp | Oil |
| Peppery Peach Sauce | ||
| Amount | Unit | Ingredients |
| 2 | cloves | Garlic |
| 4 | lbs | Peaches |
| 1 ½ | C | Raspberries (fresh) |
| 1 | Jalapeno pepper | |
| 1 | tbsp | Lemon juice |
| 2 | C | Granulated sugar |
| ½ | tsp | Salt |
| ¼ | C | Apple cider vinegar |
- Place half of the peaches into the bowl of a food processor and process until pureed. Pour processed peaches into a heavy-bottomed 6 quart saucepan. Repeat with remaining peaches. (This should yield approximately 5 cups of peach puree.)
- Add sugar, apple cider vinegar, lemon juice, jalapeno pepper, salt and garlic to the saucepan with the peach puree. Bring contents to a rolling boil. Reduce heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes. Remove from heat and skim off any foam that may be on top of the mixture. Stir in raspberries and let simmer another 2 minutes.
- Remove silver skin from tenderloin by sliding the knife tip under one end of the silver skin. Keep the blade flat (parallel to the meat) and slide the knife between the meat and the silver skin, pulling up on the silver skin as you go. Discard silver skin. Remove any excess fat if any.
- Preheat oven to 375 degrees F.
- After trimming the meat, brush it all over with a generous amount of olive oil, then sprinkle with kosher salt and black pepper.
- Heat a large oven proof skillet or fry pan over high heat until smoking hot. Drop a few drops of water in and if they instantly evaporate, the pan is ready.
- Carefully place the tenderloin in the pan and don’t move it for 1 ½ minutes. Then turn it totally over and cook 1½ more minutes. Turn a quarter turn and cook for another 1½ minutes. Turn it to cook the last side, then pour approximately ½ cup of the Peppery Peach Sauce over the tenderloin, using a brush to coat evenly. Place the pan with the now-glazed tenderloin in the pre-heated oven.
- Roast in the oven for 14 minutes or until internal temperature reaches 135 degrees F. The pork will continue to cook for about 10 more degrees outside of the oven and will stop cooking after that.
- Once out of the oven, place tenderloin on a cutting board and loosely tent with foil. Allow the tenderloin to rest between 5 and 10 minutes. (Your tenderloin’s internal temperature should be at or above 147 degrees F.)
- Carve into thick slices and serve with additional Peppery Peach Sauce on the side.
 | Chef Marissa DioGuardi |