Peach Brined Pork Tenderloin

Peach Brined Pork Tenderloin


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  • 2.5 pound pork tenderloin, cleaned and trimmed
  • 1 tablespoon crush black pepper
  • 2 cloves of garlic, crushed and roughly chopped
  • 1 tablespoon Italian spices
  • 2 tablespoon Sparrow Lane Extra Virgin Olive Oil
  • 1/2 cup Sparrow Lane California Peach Vinegar
  • Sea salt


  1. Preheat oven to 350 degrees.
  2. Mixed garlic, pepper and herbs together and roll tenderloin until coated. Press with hands to make sure
  3. it is pressed into the meat.
  4. Preheat oven safe skillet on stovetop, add olive oil. Carefully place tenderloin in skillet.
  5. Turn tenderloin to brown completely around, lower heat so not to burn garlic.
  6. Once browned completely, take off stove top, add vinegar. Cover with foil and place in preheated oven for 15 minutes.
  7. Check internal temperature, cook to 150 degrees. Once reaches temperature, leave to rest covered for 5 minutes.
  8. Take out and slice into medallions and serve. Sprinkle with sea salt lightly over the top to finish. You can strain pan juice and reduce down as a finishing sauce.

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