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Paula's Pork Tenderloin-N-Peach Salsa Sauce

4 servings

  • 1-1 lb. pork tenderloin
  • 1 tbsp. Herbs de Provence
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 tbsp. butter, divided
  • 7 medium peaches, pitted, peeled, and sliced
  • 1 tbsp. brown sugar
  • 4 shallots, chopped
  • 2/3 cup Mrs. Renfro’s Peach Salsa
  • 1 cup heavy whipping cream


  • Sprinkle pork with Herbs de Provence, salt, and pepper.
  • In large ovenproof skillet, brown pork in 1 tbsp. butter on all sides.
  • Bake 425° F for 18 to 23 minutes or until meat thermometer reads 160° F.
  • In a large skillet, sauté peaches and sugar in 2 tbsp. butter until golden brown. Keep warm.
  • Remove pork from skillet and keep warm.
  • Melt remaining butter in same pan pork was cooked.
  • Add shallots, sauté until tender.
  • Add Peach salsa, cook over medium heat 3 to 4 minutes stirring to loosen bits from pan.
  • Add heavy cream and stir until slightly thickened and warmed through.
  • Slice pork.
  • Serve with peaches and sauce.

Paula Marchesi, Lenhartsville, PA

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Posted in Dinner, Peach Salsa, Pork

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