Pan-Roasted Pork Tenderloin

Name: Pan-Roasted Pork Tenderloin
Yield: Serves 4 to 6
Ingredients: 4 tablespoons canola oil; 2 pounds pork tenderloin; Kosher salt and freshly ground black pepper; 1 small Spanish onion, finely diced; 2 cloves garlic, finely chopped; 4 tablespoons fresh lime juice; 1/4 cup plus 2 tablespoons white wine vinegar; 1 large green tomato, halved, seeded, and finely diced; 2 ripe peaches, peeled, halved, pitted, and finely diced; 2 tablespoons sugar; 1/4 cup chopped fresh flat-leaf parsley; 2 green onions, green and pale green parts, thinly sliced; 2 teaspoons honey; Green Pea Couscous (page 168)

December 14, 2011

Ray Charles must have been in my head when I designed this dish, because it’s all about Georgia. The green tomato–peach relish is a natural, and not only because both ingredients are beloved by Georgians. The tartness of the green tomatoes is evenly matched by the honey sweetness of the peaches, and the resulting relish is fresh, incredibly flavorful, and totally balanced. Pork tenderloin is lean, has very little fat, and cooks quickly, so your kitchen stays cool while you eat well. This really is a wonderful summer dish.

Recipe notes

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