Sometimes I’m just in the mood for a meat and potatoes kind of meal. I love this recipe because the pork is juicy and flavourful, and seasonal peach salsa adds a shot of freshness. It’s a hearty, yet somehow light summer dinner. The leftover pork and salsa make a great sandwich for lunch the next day too, not that you’ll have trouble getting rid of these leftovers. Added bonus? It’s totally healthy.
This is delicious served with mashed potatoes and my go-to green salad!
Roasted Pork Tenderloin with Balsamic Glaze Recipe
1 pound pork tenderloin
½ cup balsamic vinegar
2 tsp olive oil
½ tsp each salt and pepper
1. Preheat oven to 400 degrees.
2. In saucepan, bring vinegar to a simmer and cook for about 15 minutes until slightly syrupy.
3. Rub pork tenderloin all over with oil and sprinkle with salt and pepper.
4. Heat a frying pan until hot, then fry tenderloin for 30 seconds on each side until its slightly browned.
5. Put tenderloin in baking dish and pour balsamic vinegar overtop. Put in the oven and cook for 40 minutes, or until pork is slightly pink inside. Let stand for 5 minutes before serving. Serve with gingered peach salsa.
For the Gingered Peach Salsa, assemble the following ingredients:
Chop/grate everything into a bowl, and voila! The longer you let this sit, the more the flavours will mingle 😉
Gingered Peach Salsa Recipe
3 Medium peaches, chopped
1 clove garlic, minced
½ cup red pepper, chopped
¼ green onion, finely chopped
1 Tbsp lime juice
2 Tbsp fresh cilantro
1 Tbsp minced fresh ginger
½ tsp salt
For Salsa: In a bowl, stir together peaches, garlic, red pepper, green onion, lime juice, cilantro, ginger and salt. Set aside and refrigerate.
From the G.I. Diet Cookbook