Peach Pork Tenderloin

 

low_carb dairy-free make-ahead Calories 312 | Carbs 5g | Fat 16g | Protein 35g

peach pork tenderloin

TOTAL TIME: 1 Hour

INGREDIENTS:

  • 1 1/2 lb pork tenderloin 

Marinade:

  • 2 ripe white peaches, skin on, diced
  • 4 cloves of garlic
  • 2 tbsp sriracha sauce
  • 1/4 cup olive oil
  • 3 tbsp soy sauce
  • 3 tbsp apple cider vinegar 

DIRECTIONS:

  1. Blend all marinade ingredients together until fully combined. I used an immersion blender. Pour the marinade in a large zip lock bag and add the pork. Seal and marinate in the refridgerator overnight for at least 12 hours but no more than 24 hours. 
  2. Preheat oven to 350 degrees F. Cook pork along with marinade in a baking dish for 1 hour, or until a thermometer inserted at the thickest park of the loin reads 145 degrees F. 

Yield: 4 servings
Amount Per Serving: Calories - 312 | Carbohydrates - 5g | Total Fat - 16g | Protein - 35g | Sodium - 226mg | Sugar - 3g

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Hey, I'm Sam. Part time cook, part time artist & full time mother. I create unique illustrations for all of the recipes you'll see here. I eat low carb with the occasional croissant. 

Hey, I'm Sam. Part time cook, part time artist & full time mother. I create unique illustrations for all of the recipes you'll see here. I eat low carb with the occasional croissant. 

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