Posted on March 15, 2012

Herb Roasted Pork Tenderloin with Peach Melba Preserves

A plate of herbed pork tenderloin with peach melba preserves

For the most part, the McCutcheon family stays close to home. On the occasion when a family member does move far away it is always hard for everyone. Though they call a new state and city their home now there is always one thing that keeps us close, having McCutcheon’s Products in the kitchen. For this blog post, I asked one of those family members to contribute. She is a fellow blogger, a foodie at heart, and a design maven. I look to her when I need style tips and for recipe ideas.  Here is how she brings the taste of family favorite into her kitchen on the other side of the country. To read more of her stuff visit her blog, Brown Eyed Quail.

I get so excited every time McCutcheon’s comes out with a new product! Excited and proud. Being so very far away from our family business has not been an easy transition, but having these new (and the old tried and true) products around the house makes me feel a little bit closer to home. When I saw this recipe by the Pioneer Woman (who coincidentally happens to be momma McCutcheon’s favorite) I knew I wanted to try it with one of the new products. I chose Peach Melba, which is a combination of raspberry and peach preserves because I’d never tried it before and wanted something different. Its subtle sweetness was the perfect compliment to the herbed pork. Boom. Delicious.

So enough talk and on to the cookin’…


Herbed Pork Tenderloin with Peach Melba Preserves

(serves 2-4 depending on how much you like to eat…so probably 3 ;))

Cast of Characters:

  • Pork Tenderloin (we had a 1 pounder)
  • S&P to taste
  • Herbs de Provence to taste
  • 1 Cup Peach Melba Preserves
  • 1 Cup Water
  • 1 Tbsp Vinegar

The cookin’:

  • Preheat your oven to 425. Season tenderloin liberally with salt, pepper, and Herbs de Provence, pressing the herbs to adhere to the pork.
  • Place pork in a roasting rack or large skillet (I used the cast iron skillet) and roast until no longer pink, about 12-13 minutes for our 1 pounder.
  • Once pork is cooked to your liking remove from the oven and let it rest..
  • While meat is resting combine preserves, water, and vinegar in a skillet (i used the same cast iron skillet to mix the sauce with the pork drippings) and bring to a simmer
  • Simmer sauce until it thickens…
  • Once the sauce has thickened serve it over sliced pork. And enjoy your stay in flavor town.

I served the pork alongside some of my famous mashed potatoes (which we NEVER get to have, but this recipe called for comfort food!) and a corn saute with onions, corn, and bell peppers.

And a tip, my husband likes his pork slightly more well done than I do, so he cooked his slices for a few additional minutes IN THE SAUCE. He’s a genius, this was also delicious.

This recipe was fast and delicious, seriously we didn’t even speak while eating it we silently stuffed our smiling faces! I highly recommend giving it and the Peach Melba preserves a shot!