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Baked Pork Tenderloin with Peaches

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Author: Vanjo Merano


  • 3 lbs pork tenderloin whole
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 1 can 14 oz. sliced peaches, drained
  • 1 teaspoon cinnamon powder
  • A dash of nutmeg
  • 2 tablespoons brown sugar
  • 3/4 cup dry white wine


  • Preheat oven to 520 degrees Fahrenheit
  • Combine salt, pepper, thyme, and oregano. Mix well.
  • Rub the mixture on the pork tenderloin.
  • Heat olive oil in a pan and then pan-fry the pork tenderloin for about 5 minutes or until all the sides are brown.
  • Arrange the pan-fried pork tenderloin in an oven rack. Bake for 18 minutes. Note: Let the tenderloin cook using the oven’s residual heat. Do not open the oven door until after 1 hour of turning the oven off.
  • Meanwhile, make the delicious peaches by placing the white wine in a sauce pan. Let it boil.
  • Add-in the peaches. Cook for 1 minute.
  • Put-in the cinnamon powder, nutmeg, and brown sugar. Stir and then cook some more until the liquid evaporates.
  • After one hour of having the tenderloin in the oven. Arrange the sliced pork and peaches in a serving plate.
  • Serve. Share and enjoy!


Serving: 6g