• Christine Tizzard

Pork & Peaches

Updated: Sep 28, 2019

Pork and Peaches

Serves: 4

I made this recipe on Cityline and it continues to be a fave. Peaches pair perfectly with pork and prosciutto adds an elegant touch for an easy entertaining main.


1-2 pork tenderloins (purchase 2 if they are small in size)

4-8 slices prosciutto

4 tbsp Herbes de Provence (dry mix or homemade fresh)

1-2 tbsp grapeseed oil

Salt & pepper

4 peaches, cut into wedges

Small bunch of thyme

2 tbsp coconut sugar

½ cup white wine

2 tbsp butter


Preheat oven to 375F.

Season tenderloin with just a little salt and lots of freshly ground black pepper and rub Herbes de Provence all over sides of tenderloin. Wrap tenderloin with slices of prosciutto, trying to make sure the ends meet all along the same side. This seals in the herb mixture.

Heat cast iron or another skillet over high heat. Add oil. Sear tenderloin on all sides starting with the side where the prosciutto ends overlap. This should only take 2-3 minutes per side.

Place on a sheet pan and put in preheated oven to finish cooking until the meat reaches an internal temperature of 145-150F (about 10-15 minutes). Wipe cast iron clean with paper towels. In the same pan over medium heat, melt 2 tbsp butter with a little oil. This will help butter from burning. Add thyme to infuse butter and then peach wedges. Sprinkle with coconut sugar, tossing to coat. Sauté for a few minutes until peaches begin to caramelize. Deglaze with white wine and keep sautéing until a nice syrupy sauce forms.Season with salt and pepper. Pork should rest for 5 minutes before slicing. Serve with thyme peach sauce.



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