Jamie Oliver's Pork with Peaches

Elevate your dinner table with the vibrant flavors of *Jamie Oliver's Pork with Peaches*, a sensational dish that effortlessly blends savory and sweet. Tender and juicy pork tenderloin is seared to golden perfection, then roasted with ripe, caramelized peaches, fragrant rosemary, and a drizzle of tangy balsamic vinegar. A touch of garlic and a swirl of butter enhance the pan juices, creating a rich, velvety sauce that ties everything together beautifully. With just 15 minutes of prep time and a stunning presentation, this recipe is perfect for impressing guests or indulging in a gourmet weeknight meal. Served with a garnish of peppery arugula, it’s a feast for both the eyes and the palate—a must-try for lovers of unique pork recipes and seasonal stone fruits.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 600 g Pork tenderloin
• 3 whole Ripe peaches
• 2 sprigs Fresh rosemary
• 3 whole Garlic cloves
• 2 tbsp Olive oil
• 2 tbsp Balsamic vinegar
• 1 tsp Sea salt
• 1 tsp Black pepper
• 1 tbsp Butter
• 50 g Arugula (optional, for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Pat the pork tenderloin dry with paper towels and season generously with sea salt and black pepper.

Step 3

Peel the garlic cloves and gently crush them with the side of a knife. Strip the rosemary leaves off the sprigs and finely chop them.

Step 4

Heat 1 tablespoon of olive oil in an ovenproof heavy skillet over medium-high heat.

Step 5

Sear the pork tenderloin, turning occasionally, until it is evenly browned on all sides (approximately 4-5 minutes). Remove the pork from the skillet and set aside.

Step 6

Cut the peaches into quarters and remove the pits.

Step 7

In the same skillet, add the remaining tablespoon of olive oil along with the garlic and chopped rosemary. Cook for 1-2 minutes until fragrant.

Step 8

Add the peach quarters to the skillet and cook for another 2 minutes until slightly caramelized.

Step 9

Return the seared pork to the skillet, nestling it among the peaches. Drizzle balsamic vinegar over the pork and peaches.

Step 10

Transfer the skillet to the preheated oven and roast for 18-20 minutes or until the internal temperature of the pork reaches 63°C (145°F).

Step 11

Remove the skillet from the oven and let the pork rest for 5 minutes. Add a tablespoon of butter to the skillet and swirl gently to create a rich sauce.

Step 12

Slice the pork tenderloin into medallions and serve alongside the roasted peaches. Drizzle with the pan sauce and garnish with fresh arugula if desired.

Nutrition Facts

Serving size	(1192.3g)

Amount per serving	% Daily Value*
Calories	1398.8

Total Fat 61.3g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 440.9mg	0%
Sodium 4458.6mg	0%
Total Carbohydrate 56.7g	0%
Dietary Fiber 8.7g	0%
Total Sugars 43.7g
Protein 154.2g	0%

Vitamin D 50.2IU	0%
Calcium 187.7mg	0%
Iron 9.8mg	0%
Potassium 3958.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 44.2%

Carbs: 16.3%