Peachy Pork with Pecans
for the 15.75” Oval Skillet and 9.5” Stainless Steel Frypan
The versatile enameled cast iron Oval Skillet goes from the stovetop to the oven and back to the
stovetop (to make gravy, for example). And it cleans up beautifully, especially after a sudsy soak. We feature the Oval Skillet in this recipe inspired by foods near and dear to Southern cooks. Pork, peaches and
pecans - all three are emblematic of the south, and when you put them together, the flavor is irresistible.
This is an easy recipe, suitable for both family and company meals. We used a Peach-Lime chutney
(Wild Thymes makes one) but any chutney with peach will do. If you can’t find it, use peach preserves
without added sugar such as St. Dalfour and add about 2 teaspoons of pickling spice
before mixing with the mustard.
- 2 (1 to 1 1/4 lbs. each) pork tenderloins
- Salt & freshly ground pepper to taste
- 3 1/2 Tbsp. unsalted butter, divided
- 1 Tbsp. vegetable oil
- 3/4 cup dry white wine or dry vermouth
- 1 cup peach chutney or peach preserves
- 2 Tbsp. Dijon-style mustard, smooth or course
- 2 garlic cloves, chopped
- 1 1/2 tsp. dried thyme, crumbled, or 2 tsp. fresh leaves, chopped
- 1/2 cup chopped pecans
- 4 to 5 fresh just-ripe peaches, peeled and halved, or use drained,
canned peaches (note: remove stones from fresh peaches and gently
scrape away the fibrous residue)
Trim the pork tenderloins of any silver-skin & visible fat. Rinse & pat dry with paper towel.
Salt & pepper the meat. Place the Le Creuset Oval Skillet on a large stovetop burner. Add 2
tablespoons of the butter & the tablespoon of oil & heat over medium-high heat; swirl the
pan to mix. When the fat is hot, add the pork & lightly brown on all sides, about 6 minutes
total. Remove the pan from the heat & let cool to room temperature.
Mix the wine, the chutney or preserves, the mustard, garlic & the thyme. Pour this mixture
over the tenderloins & let them marinate at room temperature for about 1 hour.
Melt the remaining tablespoon of the butter in the Le Creuset Stainless Frypan & sauté the
chopped pecans on medium-low heat for about 2 minutes. Remove from the heat & reserve.
Preheat the oven to 350-degrees F.
Surround the tenderloins with the peach halves &, with a pastry brush, paint the surfaces
with a little of the pan drippings. Fill each peach cavity with some of the buttered pecans.
Pour the reserved marinade over the tenderloins & place the skillet in the preheated oven.
Roast the pork, basting once or twice, until an instant-read thermometer inserted diagonally
into the thickest part registers 145-degrees F., about 18 to 20 minutes. (Temperature
will rise 10 degrees on standing.)
Transfer the pork to a cutting board & tent with foil; let it rest for 5 minutes. Slice the pork
& place on a platter. Surround the pork with the peach halves, & pour the pan juices over
the meat slices.
This serves 6.
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