FRESH Ideas for Pork Tenderloin

Published on Wednesday, 27 August 2014 02:15 - Written by Christine Gardner


This week’s FRESH Ideas segment features part two of the “5 Nights of 5 Ingredient Entrees” series. Last week’s recipes featured chicken and this week is pork.

Pork tenderloin is a popular cut, but can require a lot of thawing and oven time for a weeknight. In this recipe the tenderloin is sliced and pounded thin so it can be cooked quickly.

Another time-saving tip is to slice the tenderloin before freezing. It cuts the thawing time by hours.

The remaining ingredients in the recipe are for the sauce. It’s big on flavor and the sweetness of the peaches and honey are a great compliment to the pork. The wine and balsamic vinegar also sweeten and add depth of flavor as they reduce.

Stay tuned to FRESH Ideas on KYTX-CBS19 every Tuesday at 5 p.m. And if you miss a segment or want to watch it again you can go to or . The series will run through September 16.

You can also share your favorite weeknight dinners and timesaving tips by emailing At the end of the series we will share your responses and recipes.



Pan-Seared Pork with Peaches & Balsamic-Red Wine Reduction



1 pound pork tenderloin, silver skin removed

Coarse salt and freshly ground pepper

2 tablespoons grapeseed oil

3 peaches, cut into wedges

1/2 cup red wine

2 tablespoons balsamic vinegar

1 tablespoon honey



Slice pork into 3/4 inch slices and pound between two layers of plastic wrap to about 1/4 inch thickness. Season with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of grapeseed oil to the pan. Cook pork, working in batches, until browned on both sides and cooked to medium temperature (145 degrees or slightly pink interior.) Transfer pork to a serving plate. Reduce heat to medium and add the peaches, red wine and balsamic vinegar. Saut← until liquid is reduced by half and peaches are soft. If necessary, add water a tablespoon at a time to keep the volume of the sauce while the peaches are softening. Add the honey and stir to coat. Pour sauce over the pork and serve. Note: The alcohol in the wine dissipates as it reduces in volume. But if you prefer a substitution use 1/4 cup chicken broth combined with 1/4 cup apple or cranberry juice.