Pork tenderloin with peaches from The Cook and the Gardener: A Year of Recipes and Writings for the French Countryside by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baby yellow squash and zucchini sauté scented with bay leaf; White beans with pistou

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on September 26, 2015

    Delicious fresh way to do pork tenderloin. I used nectarines as they were riper than the peaches at the market. I also did not have peach vodka so used a mixture of half regular vodka and half quince liqueur. The prep was easy and the results were flavorful and very light. Served it it with some sautéed fresh picked garden green beans fir a lovely simple summer's end dinner. Next time I will add the fruit after the pork has been roasting for ten minutes so it will be juicier for the sauce.

  • Cheri on October 02, 2011

    Yummy. Roasted peaches pair well with this easy pork. Didn't have peach vodka and substituted vermouth to make the pan sauce which was fine. Served with corn on the cob and salad. Baked about 35 minutes overall. 25 before adding peaches and 10 more to roast fruit.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.