Peach-Glazed Pork Tenderloin with Bacon

Name: Peach-Glazed Pork Tenderloin with Bacon
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 slices Bacon; 0.25 tsp Black Pepper; 2 tbsp Cornstarch; 1.5 cups Diced Yellow Onion; 1 tsp Fish Sauce; 1 pinch Fresh Parsley; 0.75 tsp Ground Ginger; 1.5 tsp Minced Garlic; 2 tbsp Orange Juice Concentrate; 1 whole Pork Tenderloin; 1 cup Reduced-Sodium Chicken Broth; 0.5 tsp Salt; 2 cups Sliced Peaches; 2 tbsp Water

Dinner 🍽️Lunch 🥪 American Low-Carb Heart-Healthy ❤️Gluten-Free

Peach-Glazed Pork Tenderloin with Bacon pairs juicy, seared pork with sweet peaches and a citrus-kissed pan sauce, lifted by a subtle umami note from fish sauce. Crisp bacon and aromatic onions add depth and texture, while a cornstarch gloss ties everything together. Serve this impressive yet cozy skillet dinner for a summer gathering or a special weeknight meal.

Prep15 mins
Cook50 mins
Serves8
DifficultyMedium

1

Place the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned and crisp, about 10 minutes. Drain the bacon on paper towels. Keep the drippings in the skillet.
2

Pat the pork tenderloin dry with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
3

Raise the heat to medium-high and brown the tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Remove the browned tenderloin from the skillet, place it on a plate, and keep it warm.
4

Lower the heat to medium. Add the onion slices to the same skillet and cook, stirring, until softened and starting to color, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
5

Add the sliced peaches, chicken broth, orange juice concentrate, and the remaining ground ginger. Bring to a boil and return the tenderloin to the skillet. Mound the peaches on top of the meat, cover, reduce the heat to a simmer, and cook until the pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted in the center should read at least 145 degrees F (63 degrees C).
6

Arrange the pork and peaches on a serving platter.
7

Meanwhile, mix the fish sauce, water, and cornstarch in a small bowl, stirring until smooth. Increase the heat to medium and return the skillet contents to a boil. Add the cornstarch mixture to the liquid in the skillet and stir briskly until the sauce is bubbling and thickened, about 5 minutes.
8

Pour the sauce over the pork and peaches. Crumble the cooked bacon and sprinkle it over the peaches. Garnish with parsley, if you like, and serve warm.