Pork Tenderloin With Peach Basil Gastrique Recipe

I absolutely adore this recipe because the combination of the juicy, tender pork with the sweet and tangy peach basil gastrique is a flavor explosion that feels like summer on a plate. Plus, the process of searing and roasting the pork is so rewarding, giving me a dish that’s both impressive and oh-so-satisfying to make!

This Pork Tenderloin with Peach Basil Gastrique gives me the tender balance of sweet and savory that I cherish. I season the tenderloin with olive oil, salt, and pepper and then pair it with a vibrant gastrique made from fresh peaches, basil, white wine vinegar, and Dijon mustard.

It is a delightful dish and a perfect summer meal.

Ingredients

• Pork Tenderloin: Lean protein source, low in fat, very tender.
• Fresh Peaches: Natural sweetness, source of fiber and vitamin C.
• White Wine Vinegar: Provides acidity, enhances flavor balance.
• Fresh Basil: Aromatic herb, adds freshness and a peppery taste.
• Dijon Mustard: Adds tanginess, slight heat, and depth of flavor.

Ingredient Quantities

• 1 ½ pounds pork tenderloin
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 cup fresh peaches, peeled and diced
• ½ cup sugar
• ½ cup white wine vinegar
• ¼ cup water
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh basil, chopped
• 1 teaspoon Dijon mustard

Instructions

1. To heat your oven, set it to 400°F (200°C).

2. Generously season the pork tenderloin with salt and freshly ground black pepper.

3. In a skillet safe for the oven, warm the olive oil over medium-high heat. Brown the pork tenderloin in all places on which it can be seared, cooking each side for about three to four minutes.

4. Move the skillet into the oven that has been preheated to 400°F (204°C). Roast the pork tenderloin in it for 15-20 minutes, or until the meat’s internal temperature reads 145°F (63°C).

5. As the pork roasts, make the peach basil gastrique. In a saucepan over medium heat, mix the sugar, white wine vinegar, and water. Stir until the sugar is fully dissolved.

6. Combine the diced peaches with the other ingredients in the saucepan and bring the mixture to a simmer. After that, cook for approximately 10 minutes or so, and until the peaches have softened. They should be about the same consistency as if you were making mashed potatoes.

7. Mix in the fresh lemon juice and Dijon mustard, and let simmer for an additional 2-3 minutes until the mixture has thickened slightly.

8. Take the saucepan off the heat and mix in the freshly chopped basil.

9. When the pork tenderloin has finished cooking, take it out of the oven and allow it to rest for about 5 minutes before cutting into it.

10. Plate the sliced pork tenderloin and then douse it with the peach basil gastrique drizzled over the top.

Equipment Needed

1. Oven
2. Oven-safe skillet
3. Stove
4. Medium-sized saucepan
5. Meat thermometer
6. Cutting board
7. Knife
8. Tongs
9. Wooden spoon or spatula
10. Measuring cups and spoons
11. Mixing spoon
12. Peeler (for peaches)

FAQ

• Can I use frozen peaches instead of fresh?Absolutely, if you can’t find fresh peaches, you can use frozen ones. Just be sure to thaw them completely beforehand.
• What is a gastrique?To make a gastrique, one starts by mixing sugar and vinegar—ingredients that are pretty much guaranteed to make something sweet and sour. Caramelized sugar and vinegar are already very much like sweet and sour sauce, a fundamental sauce of Western cuisine that pairs beautifully with meat. But a gastrique is more than just a sweet and sour sauce. It is a starter sauce that can be used for making sauces, dressings, or reductions.
• How should I cook the pork tenderloin?Tenderloin, seasoned with salt and pepper, is first browned on all sides in medium-high heat olive oil before being transferred to a 375 degree F oven to finish cooking. Tenderloin will have an internal temp of 145 degrees F if you want it well done. These are not strict instructions but rather a guide to achieving a perfectly tender cut of meat.
• Can I substitute the white wine vinegar with another type of vinegar?Certainly, you can use apple cider vinegar if you like your food with a slightly different tangy flavor.
• Is there a non-alcoholic substitute for white wine vinegar?Rice vinegar or a diluted version of apple cider vinegar can be used as a non-alcoholic alternative.
• How do I store the leftovers?Any remaining pork should be stored in an airtight container in the refrigerator. You can keep the pork there for about 3 days, and it should still be perfectly fine to eat. Store the gastrique in the refrigerator as well. This French sauce, which is just a bit sweet and sour, can be kept in the refrigerator for about the same length of time. Gently reheat it before reusing it.
• Can I omit the Dijon mustard?Adding depth to the gastrique is the Dijon mustard, which you can omit or substitute with a similar kind if desired.

Substitutions and Variations

Chicken breast can be used in place of pork tenderloin for a leaner alternative.
Nectarines can be used instead of fresh peaches for a subtly different flavor.
For a milder flavor, white wine vinegar can be swapped with apple cider vinegar.
Fresh mint can replace fresh basil for a distinctive twist.

Pro Tips

1. Searing the Pork: Make sure the skillet is hot before adding the pork tenderloin. A proper sear will lock in the juices and create a flavorful crust. Don’t overcrowd the pan, and consider using a cast iron skillet for even heating.