Tender pork tenderloin is brined for flavor and juiciness, then served with a sweet and spicy peach sauce that’s simple to make.

Slices of Pork Tenderloin with Peach Serrano Sauce on Top

Can you tell that I love the whole sweet and spicy thing?  If you’ve been reading my blog for a while, you know that there’s usually a little bit of heat involved anywhere I can sneak it in, and I’m gaga for the sweet AND spicy deal.  The sweet in this dish is courtesy of the lovely Georgia peaches popping up around the grocery stores (well, at least at my grocery store…but I do live in Georgia).  Georgia peaches are awesome.  Seriously, they are NOT overrated, and I have had two seasons to make the former conclusion, that they really are incredible.  Also, if you don’t like pork, please give this dish a try.  I let the pork hang out in a nice brine that makes it super tender and gives it lots of flavor, and I’ve never met anyone who doesn’t like this dish when I make it for them.

Peach Sauce for Pork - Shown in Saucepan with Chunks of Tender Peaches

Pork Tenderloin with Peach Serrano Sauce

Tender pork tenderloin is brined for flavor and juiciness, then served with a sweet and spicy peach sauce that's simple to make.

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For the pork:

  • 3 tbsp sea salt
  • 3 cups warm water
  • 1/4 cup vinegar I recommend red wine
  • 1/4 tsp red pepper flakes
  • 1 tbsp molasses
  • 1 cup ice cubes
  • 2 pounds pork tenderloin

For the peach serrano sauce:

  • 1 tbsp butter
  • 2 serrano chiles minced and seeded (you can swap in your favorite chile here if you want)
  • 1/2 cup peach preserves use a high quality one, please
  • 1/2 cup white wine I used pinot grigio
  • 1 ripe peach pitted and diced


  • Preheat the oven to 400 degrees F.
  • Trim off any excess fat and/or silver skin from the pork tenderloins.
  • In a big ziploc plastic bag, dissolve 3 tbsp salt in the warm water. Add the vinegar, red pepper flakes, molasses, ice cubes and the pork. Seal it up, and brine for exactly 20 minutes, and 20 minutes only. If you go too long, the meat will really start to break down and get mushy. We were given teeth for a reason =)
  • Remove the pork from the brine and pat very dry with some paper towels. We want to get a beautiful brown sear on it, and if there’s too much water, our meat will be gray and not brown and caramelized. Season the pork tenderloin with plenty of cracked black pepper.
  • Heat an ovenproof skillet (preferably cast iron) over high heat, and sear the pork tenderloin on all sides, until brown and caramelized, about 5 minutes. Stick the skillet into the oven and roast the pork until the interior reaches 150 degrees F on an instant read thermometer, which should take about 10-15 minutes. Let the meat rest for 10 minutes on a plate, and add any of the juices that collect into the sauce.
  • While you wait for the pork, make the peach serrano sauce. Melt the butter in a skillet, then saute the chiles in the butter for 5 minutes until softened. Add the peach preserves, wine, and diced fresh peach, and reduce over high heat until thickened, about 5 minutes.
  • Slice up the pork and serve with the peach serrano sauce. Enjoy!


Calories: 230kcal, Carbohydrates: 18g, Protein: 24g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 691mg, Fiber: 1g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.