Pan-Roasted Pork Tenderloin
Ray Charles must have been in my head when I designed this dish, because it’s all about Georgia. The green tomato–peach relish is a natural, and not only because both ingredients are beloved by Georgians. The tartness of the green tomatoes is evenly matched by the honey sweetness of the peaches, and the resulting relish is fresh, incredibly flavorful, and totally balanced. Pork tenderloin is lean, has very little fat, and cooks quickly, so your kitchen stays cool while you eat well. This really is a wonderful summer dish.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Heat 2 tablespoons of the oil in a medium ovenproof sauté pan over high heat until the oil begins to shimmer. Season the tenderloin on both sides with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
Step 3
Transfer the pan to the oven and roast the pork to medium (an internal temperature of 150°F), about 10 minutes. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing 1/2 inch thick.
Step 4
While the pork is roasting, heat the remaining 2 tablespoons oil in a large sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in 2 tablespoons of the lime juice and 1/4 cup of the vinegar and boil until reduced, 8 to 10 minutes.
Step 5
Add the tomato, peaches, and sugar, reduce the heat to medium, and cook slowly until the mixture is slightly soft but the peaches retain some of their shape, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 tablespoons vinegar and 2 tablespoons lime juice, the parsley, green onions, and honey. Season with salt and pepper. Scrape the relish into a bowl and let cool to room temperature before serving.
Step 6
Serve slices of the pork on a bed of couscous and top with the relish.
