Fruiting the Pork...or Porking the Fruit?

[Jewel]

I found a sale on Pork Tenderloin yesterday and bought a huge nearly 3 pounder. Well, there's probably two tenderloins in there, but they add up to nearly 3 pounds! I've always either smoked or broiled my pork tenderloins, but now I'm looking for something different. I would love to try some kind of 'fruity' sauce. DH and I are both crazy about peaches, and I was looking for some kind of Spicy Peach Salsa or sauce to either marinate it in or bake/broil it in. Doesn't have to be peaches, I just thought peaches sounded good! Any other fruit that I could easily lay my hands on (no treks to four different grocery stores trying to find Starfruit please!) that would make a good salsa or sauce? Sneezles gave me a recipe for Peach Salsa that sounds really good that uses Serrano Chiles and red onions with the chopped peaches, and I'm seriously thinking of using that one, but I wanted a backup plan! Anyone got a really unique and special way to fix that most prized hunk 'o pork?? http://www.cookinglight.com/bbs/biggrin.gif

[sneezles]

Jewel,
Terrytx review the Grilled pork chops with Sweet Peach Sauce pg 113 of June '01. Here's the link: http://www.cookinglight.com/bbs/Forum1/HTML/008205.html

I'm thinking you could just substitute the tenderloin for the chops!

[aggie94]

Jewel,

There's also the pork tenderloin with apple-ginger sauce, I want to say from either April or May 2001. You can substitute peach preserves for the apple preserves and the ginger would add a nice spicy flavor.

[SoCal]

Jewel,

I posted a recipe (Pork Tenderloin with Chipotle-Marmalade I think it was called and that was the name of the post) just for the chipotle lovers like yourself. I'm at work and shouldn't be on here (had to see if the boards were back up!!) but I'll look for it when I get home! I actually posted it with you in mind!

OK, here is the link Jewel if you are interested:
http://www.cookinglight.com/bbs/Forum1/HTML/008169.html

[This message has been edited by SoCal (edited 06-12-2001).]

[Jewel]

SoCal, thanks so much! I ended up making Sneezles Peach Salsa recipe for the pork tenderloin, but I cooked it down on top of the stove instead of just serving it like a fruit salsa. It got all saucy and yummy! I added about 1/4 cup unsweetened apple juice to it and used my immersion blender for just a few seconds, spooned it over a seared tenderloin, then baked it for about 25 minutes. YUM!

This Chipotle sauce sounds great! Thanks for thinking of me! http://www.cookinglight.com/bbs/biggrin.gif

[BlueMoose]

Jewel...
you're topic line is so funny, I had to check it out even though I don't eat pork!
Anyway, I have used this as a marinade for chicken or turkey...

1/2 t. black pepper
1 T ground ginger
2 T cider vinegar
1/2 cup brown sugar
3 T chili sauce
16 oz can sliced peaches in light syrup

Combine everything in a blender and blend until smooth. Pour over the meat and refrigerate for several hours or overnight. Bake or grill. Boil the remaining marinade to serve as a sauce.

Chrisi http://www.cookinglight.com/bbs/smile.gif

[Jewel]

Yum Chrisi!! Sounds really good! I didn't think to use the blender, but I probably should have. I was SO disappointed in the peaches I used last night. They were very small, as early peaches are, about the size of plums. Good color and not TOO firm. I always boil peaches for exactly one minute then plunge them into a bowl of ice water, then the skins slip right off. These peaches had to go for 3 minutes, and even then the skin wouldn't come off! Had to peel them with a paring knife. When I tried to 'pit' them I couldn't get them separated, so I had to slice the sides off. Only about a quarter inch of the outside of the peach was juicy and 'edible', the internal area was very tough and 'white' colored. Obviously not ripe. I had to use 11 peaches to get the 2 cups of chopped peaches for that sauce! They also weren't juicy enough to cook down much, so I had to add apple juice to the pan to get them to 'sauce' a bit. http://www.cookinglight.com/bbs/mad.gif Total pain at $1.99 per pound!!! When the REAL peaches get to my grocery or the fruit stands I'll try yours. Thanks! http://www.cookinglight.com/bbs/biggrin.gif

[AvrilH]

Jewel:

I love pork tenderloin with fruit. One of my faves is from CL; a maple-mustard pork tenderloin with maple-carmelized apples.

I can look for it, but essentially I rub the tenderloin with a mixture of dijon mustard, maple syrup and rosemary before roasting. THen I throw TONS of apples in a pan and pour on some more syryp, cooking on low until they soften and carmelize. I don't see why this couldn't be adopted for the grill (apples on skewers maybe?)

NOw i have to go buy some pork and peaches. Yummmmmmmmmmmm.