When I was offered the opportunity to work with Del Monte on a holiday recipe post*, I started brainstorming immediately. The theme of the campaign is “Garden in your Pantry,” which really appealed to me because once your Summer garden has gone into hibernation, many favorite fruits and vegetables become “out of season” (read: harder to find and more expensive). In working with Del Monte, I learned that they really take pride in picking and packaging their fruits and vegetables at their peak ripeness, which helps their canned products retain similar nutrients to fresh when prepared. The peaches I used in this recipe actually contain more antioxidants and vitamins than fresh peaches because of the canning process they go through, making them a great choice for your pantry year-round.
I knew right away that I wanted to work with peaches, because they’re one of my favorite “Summer” fruits that will definitely only be found in my pantry during the Winter months. I considered making a dessert, but I kept coming back to the idea of making a peach sauce and serving it with meat for a festive main course. Pork tenderloin pairs perfectly with fruity sauces and toppings, so that was an easy choice.
I wanted the sauce to retain the sweet, peachy flavor of its main ingredient but also have some savory elements, so I added ginger (a perfect complement for peaches) and soy sauce (because I felt it would go well with the ginger). I also added a bit of Sriracha for zip, but if you want this dish to be spicy you’ll want to add a bit more. Because the peaches are pre-sweetened, there’s no need to add sugar – added bonus!
Searing the pork before putting it in the oven is an important step, not just for presentation, but because it locks in a lot of the flavor and juiciness while the meat cooks. You end up with soft, succulent, juicy pork smothered in a sweet, savory, and fruity ginger peach sauce that tastes decadent and will impress your holiday guests. They’ll never guess it’s less than 200 calories per serving! You can also add some plumped dried cranberries sprinkled over the top for an added holiday touch if you choose. To plump dried cranberries, just stick them in a bowl of hot water for about 10 minutes and drain.
*I have partnered with Del Monte through BlogHer to help promote their "Garden in your Pantry" campaign. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments. For more information on Del Monte products, visit them on Facebook!
Contest: In addition to working with me on this post, Del Monte is also offering a giveaway for you: one lucky reader will win a $100 gift card for Crate & Barrel! To enter the contest, just leave a comment on this post answering the question, “What are your favorite fruits or vegetables to stock in your pantry?” The contest ends on 12/18 when a winner will be randomly selected.
Roasted Pork Tenderloin with Ginger Peach Sauce
Source: Emily Bites Original
1 (14.5 oz) can Del Monte No Sugar Added Sliced Peaches, drained
2 teaspoons grated fresh ginger
1 tablespoon less sodium soy sauce
1 garlic clove, minced
½ teaspoon Sriracha (Thai hot sauce, found near the Asian ingredients)
1 lb pork tenderloin, trimmed
Salt & pepper, to taste
2 teaspoons Canola oil
¼ cup white wine
1. Pre-heat the oven to 425. Line a baking sheet with aluminum foil and set aside.
2. Combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor and blend until smooth. Set aside.
3. Sprinkle the pork tenderloin lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and sear on each side until golden brown (4-5 minutes per side). Place the tenderloin on the prepared baking sheet. Using a pastry brush, brush two tablespoons of the reserved peach sauce over the surface of the pork. Place in the oven for 18-20 minutes until the pork is juicy and slightly pale pink in the middle.
4. While the pork is cooking, Place the remainder of the peach sauce from step 2 in a small saucepan and add the white wine. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer for about 10 minutes. Serve ladled over the finished pork tenderloin.
Yields 4 servings. Weight Watchers Points Plus: 5 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 197 calories, 7 g carbs, 6 g fat, 24 g protein, 1 g fiber
Don’t forget to enter the contest to win a $100 Crate & Barrel gift card from Del Monte! Just leave a comment below answering the question “What are your favorite fruits or vegetables to stock in your pantry?”
Sweepstakes Rules: No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
a. Leave a comment in response to the sweepstakes prompt on this post
b:Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: "#SweepstakesEntry"; and leave the URL to that tweet in a comment on this post
c: Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 11/18/2013-12/18/2013
Be sure to visit the Del Monte brand page on BlogHer.com where you can read other bloggers reviews and find more chances to win!