National Peach Month? Yes, please!
Chili & Summer Peach Pork Tenderloin CONTRIBUTED PHOTO
Chef Adrianne Calvo CONTRIBUTED PHOTO
August is National Peach Month, and for good reason. Nothing says summer quite like biting into a delicious and juicy pear on a hot afternoon.
Originating in China, peaches have long represented a long life, as it is considered the fruit of the gods. Additionally, peach ferns are known as a symbol of good luck, hence why they are often included in wedding bouquets.
To celebrate the revered peach, we have several recipes, starting with one from Chef Adrianne Calvo, who has chosen to add to this fruit’s rich history by introducing her Chili & Summer Peach Pork Tenderloin dish.
This meal has a little bit of everything. The sweetness of the peach, the savoriness of the tenderloin and the spiciness of the bell peppers will be sure to fulfill your quest for flavor. What’s more, this is not an overcomplicated dish, making it a great option to satisfy your guests during these dog days of summer.
Chili & Summer Peach Pork Tenderloin
½ pound pork tenderloin, trimmed, cut into ½-inch medallions
½ cup light soy sauce
1 tablespoon Chinese hot mustard
1 tablespoon garlic, minced
1 tablespoon cilantro, chopped
½ cup honey
1 tablespoon sesame oil
1 tablespoon canola oil
1 peach, sliced
¼ cup bell pepper, sliced
1 teaspoon jalapeño, thinly sliced
1 teaspoon Anaheim chili, thinly sliced
¼ cup sweet chili sauce
1 tablespoon chives, minced
In a large bowl, whisk soy sauce, mustard, garlic, cilantro, honey, and sesame oil to make a marinade. Add pork, cover, and refrigerate for 3-4 hours. Preheat the oven to 425 degrees F. Remove pork from marinade and place on a baking sheet. Roast for 12-14 minutes. In a large skillet over medium high heat, add canola oil, peach, peppers, chili’s, and sweet chili sauce. When it comes to a simmer add the pork and cook for an additional 4-5 minutes. Add chives and serve.
Calvo is the executive chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar in Kendall, Florida, host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks and founder of the Make it Count Foundation.