Pork Tenderloin with Peaches and Pesto
Pork tenderloin is a very long thin strip of meat and is virtually fat free. It is extremely tender as long as you don't overcook it. This salad was created for Murray River Salt last year (check our the speccy video we made for them) and we love it so much. I have made it a few times since. It is very simple to create, you don't have to make your own pesto if your are flat out, I give you permission to buy a jar. (But this is waaay better than bought, but you knew that, which is why you are here!)
The best way to know if pork is done is to use a meat thermometer. Pink pork is safe, bloody pork is not. The core temperature of the pork should be 62°C/145°F. Rest it well and instead of dry white chewy pork, you will have succulent, slightly pink, moist pork. Gone are the days of overcooked pork that our mothers felt obligated to make for fear of trichinosis. This does not exist in modern countries anymore.
So enjoy...this recipe would also work very well with chicken or prawns or crayfish! Enjoy.
Here are a few more pork on your fork meals you should check out:
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- 1/2 pork loin per serving
- 1 small peach, halved per serving
- pink salt flakes as needed BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
- a few sprigs fresh thyme BUY
The Rocket and Fennel
- 1 large Handful rocket leaves per serving
- 1 fennel bulb, finely shredded
- pink salt flakes to taste BUY
- black pepper freshly ground, to taste
- a drizzle Extra Virgin Olive Oil (EVOO) or as needed BUY
The Brown Butter
- 125 Grams unsalted butter BUY
- 1-2 Pinches pink salt flakes BUY
- 2 cloves garlic
- several sprigs fresh thyme BUY
- 1 sprig fresh rosemary
The Pine Nut Pesto
- 200 Grams pinenuts, toasted
- 1-2 cloves garlic We used the softened garlic from the brown butter for an extra flavour boost.
- 100 Grams parmesan cheese finely grated
- 1 lemons zest and juice
- 1 Handful basil
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1-2 Pinches pink salt flakes or to taste BUY
Salt the pork fillet generously with pink salt flakes, cover loosely and allow to rest in the fridge for up to a day. Make sure it comes to room temperature before cooking.
Fire up the BBQ and get it nice and hot. Drizzle the pork and peach halves with EVOO and salt the peaches.
Cook the pork loin on the flame grill section of your BBQ 4-5 minutes on the first side, turning over when caramelised and fragrant and repeating on the other side. Remove from the heat and cover, rest for at least 10 minutes while you complete the rest of the dish.
To make the brown butter crush the garlic and bruise the herbs. Place into a cast iron frying pan with the butter and salt and onto the BBQ whilst you are cooking the pork. Bring to brown butter by boiling the butter until foamy. Don't overdo it as it can go from brown to burnt in a matter of seconds. Remove from the heat and allow the flavours to infuse throughout the butter while you continue.
Grill the peaches, on both sides until they are charred and well softened. Remove and crush some thyme sprigs over the top of both the pork and peaches.
To make the salad, toss all ingredients together in a large bowl.
To make the pesto, place all ingredients into a mortar and pestle and smash it until you have a rough textured pesto. Add EVOO as required. (Of course you can do this in the Thermo, just don't overblend. You do want chunky!)
To plate up, place a handful of salad onto the centre of each dinner plate. Cut the pork loin and arrange 2-4 pieces on top. Add the peaches and drizzle it all with some of the brown butter. Add a scoop of the pesto on the side of the plate and dig in!
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