Are you ready to elevate your weeknight dinner game with a mouthwatering dish that is bursting with flavour? Look no further than this One Pan Marinated Pork Tenderloin with Peaches, Onions, and Basil recipe. This dish is not only easy to make but also a showstopper that will impress your family and friends.
Kitchen Must Have: Hamilton Beach Mini Oven & Hob
Ingredients
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons packed brown sugar
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 450g pork tenderloin
- 2 medium peaches, cut into 6 pieces
- 1 small sweet onion, thinly sliced
- 1/2 cup sliced fresh basil
- Cooked rice
- Sliced fresh basil
Directions
- In a medium bowl, stir balsamic vinegar, olive oil, brown sugar, dried crushed red pepper, salt, and coarse black pepper until brown sugar is dissolved.
- Place pork tenderloin, peaches, onions, and basil in a large resealable plastic bag. Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once.
- Preheat mini oven to 220°C.
- Spray oven baking pan with nonstick cooking spray or line with nonstick aluminium foil.
- Drain pork, peaches, and onions; discard marinade.
- Arrange pork, peaches, and onions in prepared baking pan. Bake until pork reaches 63°C when tested with a meat thermometer, about 22 minutes.
- Serve with rice and sliced basil.
Serves: 4-6