Sumac Pork Tenderloin with Peach Salad

The juiciest pork tenderloin marinated in a flavorful combination of sumac and citrus then seared for a crusty outside and aired with a refreshingly herby peach salad.

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Sumac Pork Tenderloin with Peach Salad




  • 1 (1 1/2 to 2-pound) boneless pork loin
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, zested and half juiced
  • 1 lime, zested and juiced
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 tablespoon sumac


  • 2 large or 3 small/medium peaches, finely diced
  • 1/2 english cucumber, seeds removed, finely diced
  • 2 green onions, finely diced
  • 1 large handful cilantro, finely diced
  • 10 or so small basil leaves, chopped
  • 10 or so mint leaves, chopped
  • 1/2 lemon, juiced
  • 1 lime, zested and juiced
  • 1 teaspoon salt
  • 1 tablespoon sumac


  1. Start with marinating the pork by combining all the ingredients together in a gallon-sized zip lock bag, making sure the pork is fully coated then place in the fridge for at least an hour up to two.
  2. Pull the pork from the fridge 15-20 minutes before cooking to rest on the counter and begin on the salad.
  3. In a large bowl combine the peaches, cucumber, herbs, spices, citrus juice, and zest.
  4. Toss the salad and taste it if it needs more salt. Let it sit in the fridge for at least 30 minutes so the flavors develop a bit more.
  5. Preheat the oven to 425 F and an ovenproof skillet or saute pan on the stove for 3-4 minutes on medium-high heat.
  6. Sear the pork on all four sides 4-5 minutes on each until a crust is achieved.
  7. Then bake the pork for for 13-15 minutes flipping it halfway through. If you’d like to measure the pork should reach 145 F in the center when done.
  8. Let the pork rest for about 5 minutes, covered with foil before slicing and serving with the peach salad, enjoy

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