Serving whole roasted pork tenderloin (also known as pork fillet) makes for an impressive dinner. It is also a cut that requires short preparation and cooking time, so it is one of my preferred options when it comes to easy entertaining.
However, as it is a lean cut, in too many cases it ends up as dry and unappetizing dish, so some attention is needed while cooking. The idea is to keep it moist and pinkish, while not ending up with rare pork.
One of my “tricks” to prevent this from happening is the use of compound butter as a topping. The butter not only helps keeping the cut moist, it also adds lots of flavor while roasting. Another “trick” is to roast the cut on high temperature for a fairly short time, after browning it stove-top, before placing in the oven. A third “trick” is to add some juicy fruits to the pot while roasting. The somewhat anemic pork flavor pairs wonderfully well with sweet-acidic fruits, and they also keep it moist at the same time. In the dish here, I also used a bit of dark rum and brown sugar, to help with the caramelization of the cut. The result is a juicy, aromatic and very tasty dish. Try it and enjoy.
Notes:
* I’ve used “touch of sea salt” pork tenderloin from Hatfield farms, which also contains a small amount of turbinado sugar. Therefore, I decreased the amounts of salt and sugar in the seasoning. If you use a tenderloin without such additions, adjust the seasoning accordingly.
* Alaea, Hawaiian red salt, is an unrefined sea salt that has been mixed with red alae volcanic clay. It’s great for roasting and adds an earthy flavor to the dish. It is available in specialty stores or online. If you can’t find it, it can be replaced with any other coarse sea salt.
* The amount of compound butter in the recipe is double the amount needed for this dish. The rest can be kept for up to a month. It can be used in other pork or chicken dishes.
* The peaches I’ve used here were frozen, but now that the season has started, I will definitely make this dish again with fresh ones. Other juicy fruits can be used instead.
Makes: 4
Prep time: 20 minutes
Chilling time for the butter: 1 hour
Cooking time: about 25 minutes
Ingredients:
For the compound butter:
1 stick (115 grams) butter, soft
2 Tbs chopped fresh rosemary
1 tsp salt
1 tsp Alaea Hawaiian salt (see notes)
½ tsp freshly ground four peppers mix
2 Tbs dried shallots
1 tsp mustard seeds
½ tsp mustard powder
For the pork:
1.375 lbs (624 grams) pork tenderloin (see notes)
½ tsp salt
¼ tsp four pepper mix
1 Tbs brown sugar
1 Tbs dark rum
2 Tbs oil
½ the amount of above compound butter
½ bag (0.5 lbs/225 grams) frozen peaches, thawed
1. The butter: place all the ingredients in a small pan. Mix over medium heat until the butter melts. Pour into a small airtight container, and mix occasionally until the butter solidifies . Place in the fridge for an hour, and up to a month.
2. Preheat the oven to 400F (205C). With a sharp knife, trim off the silver skin and fat layer from the tenderloin. Sprinkle the salt and pepper all over. Mix the sugar and rum in a small bowl. Cut half of the compound butter into four thick slices.
3. Heat the oil in a medium shallow pot over medium-high heat. Add the seasoned tenderloin and sear until golden from all sides, about 5 minutes. Pour the rum-sugar mix on top and add two of the compound butter slices on top. Scatter the peaches around and place in the oven.
4. Roast for 7 minutes. Take out of the oven and mix the peaches with the juices in the pot. Turn the tenderloin to the other side and place the rest of the compound butter on top. Place back in the oven and roast for 10-12 minutes longer. (If checking with a meat thermometer, it should register an internal temperature of 150F (66C)).
5. Place the tenderloin in the center of a warm serving plate, and add the peaches around. Discard half of the fat from the pan. Mix the rest with the remaining bits in the pot and spoon over the tenderloin. Let sit in a warm place for 5-10 minutes before cutting.
I love that you paired this with peaches! Looks delicious!
LikeLiked by 1 person
Thank you Diane, I’m glad you liked the dish. It was a great combination, that I will no doubt be making again. 🙂
LikeLiked by 1 person
These pork loins are often on sale here for practically nothing, but as you point out, it is easy to end up with a dry result. The compound butter sounds fabulous, and we have an abundance of fruit here, so I will grab one at the next opportunity and return for your guidance.
I can’t tell from the photos if this is the large LOIN cut, or the smaller TENDERLOIN cut. A friend BBQ’d a tenderloin once, and it was so fabulous. I’ve not tried that cut.
LikeLiked by 1 person
As written, this is a small tenderloin cut. This particular brand is not as cheap, but it has great flavor and texture, and I love that it’s vacuumed packed, so it can keep for a few days in the fridge.
The compound butter is a great trick for such lean cuts. This one turned out so good, I’m now making it often. Hope you’ll enjoy it too. 🙂
LikeLiked by 1 person
I love the coumpound butter idea and the peaches, Ronit. I’ll definitely use both the next time I make turkey breast. As it also tends to be dry, this should keep it moist and juicy. Thank you!
LikeLiked by 1 person
Thank you Dolly, I’m glad you liked the idea. I’m sure you’ll come up with some interesting non-dairy version. 🙂
LikeLiked by 1 person
Smart Balance to the rescue!
LikeLiked by 1 person
🙂
LikeLiked by 1 person
Looks tasty
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
Love the idea of adding fruit to pork. I would say we eat pork 3-4 times per week. So you could say I am a pal of pork. I have used different compound butters and also fruit based bbq sauces but never fresh fruit, we will be trying this soon.
LikeLiked by 1 person
Thank you John, I’m glad you liked the recipe. Coming from a “pal of pork” is a real compliment! 🙂
This dish turned out so good. The peaches paired so well with the pork and the rosemary/mustard in the compound butter. I plan to make it again soon. Hope you’ll enjoy it too. 🙂
LikeLike
Peaches and rosemary are an interesting addition to this dish, must’ve taken it to a new level of tasty!
LikeLiked by 1 person
Thank you Kreso, I’m glad you liked the recipe. The peaches and rosemary indeed paired so well with the pork. I will definitely use this tasty combination again. 🙂
LikeLiked by 1 person
Can’t wait to read all about it!
LikeLiked by 1 person
Mmm. . . this looks wonderful. I’m a fan of roasts, and often make them. The peaches sound like a great addition.
LikeLiked by 1 person
Thank you Sheryl, I’m gad you liked the dish. The peaches added such wonderful flavor. Highly recommended! 🙂
LikeLike
Wow. that’s amazing! Love the butter over the pork. I don’t even need the peaches! Although I can see why they’re included.
LikeLiked by 1 person
Thank you Mimi, I’m glad you liked the recipe. The butter is indeed a great addition but the peaches also add another layer of flavor. Win-win… 🙂
LikeLiked by 1 person
Definitely no dry tenderloins here. The addition of peaches just makes it look even more juicy.
LikeLiked by 1 person
Thank you Rini, I’m glad you liked the dish. The peaches added juiciness and wonderful flavor, along with their bright color. Highly recommended! 🙂
LikeLiked by 1 person
This looks fantastic. I love the idea of combining roast pork and peaches!
LikeLiked by 1 person
Thank you Karin, I’m glad you liked the dish. The peaches worked so well in there. Highly recommended! 🙂
LikeLiked by 1 person
I love fruit with a pork tenderloin – adds some color, taste and texture! Thanks for all of your “tricks” 🙂
LikeLiked by 1 person
Thank you Judi, I’m glad you liked my version. I too love pork with fruits. I still have your recipe with the pears in mind for the fall. 🙂
LikeLike
My husband makes a very similar recipe but with apples… we shall try with peaches next time!
LikeLiked by 1 person
Thank you Annika,I’m glad to hear. I too make it often with apples, but decided to explore other fruits as well, and this one was a hit. I hope you’ll enjoy it too. 🙂
LikeLiked by 1 person
Splendid idea! Moist pork loin with juicy peach and kick of rosemary….. Mmmmmm it must smell and taste beautifully….
LikeLiked by 1 person
Thank you! The aroma in the kitchen while roasting was indeed amazing, and the flavors paired so well together. This dish is no doubt a keeper. 🙂
LikeLiked by 1 person
Also wishing to come across suitable peach for the dish!
LikeLiked by 1 person
I actually used frozen ones with great success. Now that the season has started, I plan to make it again with fresh ones. 🙂
LikeLiked by 1 person
Delicious, Ronit. I love pork cooked with fruit and the peaches look absolutely delicious. Great recipe.
LikeLiked by 1 person
Thank you Tracey, I’m glad you liked the recipe. The peaches paired so well with the pork and the compound butter. This is definitely a keeper! 🙂
LikeLiked by 1 person
Looks terrific and I love the step by step pictures. And the peaches…👌
LikeLiked by 1 person
Thank you Myra, I’m glad you liked the recipe and photos. The peaches paired so well with the pork. Highly recommend! 🙂
LikeLike
Great combo! Looks delicious. I love the colors. I buy Hatfield meats all the time.
LikeLiked by 1 person
Thank you Joanne, I’m glad you liked the recipe. It was indeed delicious and using Hatfield pork made a big difference.
LikeLike
Omg, that looks good.
LikeLiked by 1 person
Thank you Paul, it was indeed so good. Highly recommended! 🙂
LikeLike
All the reasons you brought up about cooking pork is the reason my husband won’t order it out. He would definitely enjoy this flavorful dish…you can see it is glistening and perfectly cooked. I’m pinning it as fresh peaches are just coming into our markets here.
LikeLiked by 1 person
I’m with your husband on that! Hope you’ll both enjoy this tasty recipe. I intend to make it with fresh peaches once we’ll get nice ones, though the frozen peaches were also very good in this dish. 🙂
LikeLiked by 1 person