Pork Tenderloin with Peach-o de Gallo

by Shawnda on July 28, 2010

in Cinco de Mayo,Fruit,Lighter & Healthier,Mexican & TexMex,Peaches,Pork

If you are what you eat, during the summer I’m part peach and part corn on the cob. Part margarita and part Blue Bell Ice Cream. I’m probably not what you’d call a “balanced diet.” Delicious, yes. Recommended, maybe not.

We had to work pretty furiously through our Hill Country peach haul but I was bound and determined to not waste a single bite. Next to homemade ice cream and fireworks, I’m not sure anything says summer quite like a ridiculously juicy peach.

During the summer we eat a lot of fruit + meat combos. While standard pico de gallo is tasty, replacing the tomato with a juicy peach from the Hill Country is even better.

Pork Tenderloin with Peach Salsa

Juicy pork tenderloin topped with a fresh, sweet peach salsa.


  • 2 Tbsp olive oil
  • 1 1/2 lb pork tenderloin
  • 2 peaches, pitted and diced
  • 1/2 green bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/2 red bell pepper, diced
  • Small handful cilantro, chopped
  • Juice of 1/2 lime
  • Salt
  • Pepper


  1. Preheat oven to 375.
  2. Heat olive oil in a dutch oven or oven safe pan over high heat until very hot.
  3. Season tenderloin with salt and pepper. Sear for 1-2 minutes before rotating the tenderloin until nicely and evenly browned on each side.
  4. Transfer to the oven and baked uncovered until the internal temperature reaches 160 degrees.
  5. Remove from oven and let rest for 15 minutes before slicing.
  6. Toss the remaining ingredients together. Season to taste. Serve cold or room temperature over the pork tenderloin.


Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

Nutritional Information
Calories: 291.5 | Fat: 14.0 | Fiber 3.8
WW Points: 6

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