Pork Tenderloin with Peaches, Basil and Mozzarella recipe | Dairy Goodness

By foodiva

Ingredients

• 1 lb (500 g) pork tenderloin
• 4 peaches or nectarines (3 if large), cut into 1/2-inch (1 cm) thick wedges
• 1/4 tsp (1 mL) salt
• Pepper
• 3 1/2 oz (100 g) Canadian Mozzarella or Monterey Jack cheese, shredded (about 1 cup/250 mL)
• 2 tbsp (30 mL) shredded fresh basil

Details

Servings 1
Preparation time 10mins
Cooking time 35mins
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 400°F (200°C). Lightly butter a 13 x 9-inch (33 x 23 cm/3 L) glass baking dish.

Trim off any excess fat and silver skin from tenderloin; cut crosswise into 8 equal size medallions and place in prepared baking dish, arranging the thinner tail-end pieces in the centre. Scatter peaches or nectarines around pork and sprinkle salt and pepper evenly over top. Roast in preheated oven for 20 min or until pork is almost firm.

Sprinkle with Canadian Mozzarella or Monterey Jack cheese and roast for 5 min or until cheese is melted and just a hint of pink remains in pork. Serve sprinkled with basil.

Tips
It’s important not to overcook the pork tenderloin, which is very lean. At the end of step 2, press it with your finger to make sure it feels almost firm, with a little give (like the heel of your hand below your baby finger). If you’re not sure, cut into one piece and make sure the inside is fairly pink, but not red. When finished, it should still have a hint of pink to keep it moist and tender.