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.
Sumac Pork Tenderloin with Peach Salad
Ingredients
Scale
PORK TENDERLOIN
- 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
PEACH SALAD
- 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
Instructions
- 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.
- Pull the pork from the fridge 15-20 minutes before cooking to rest on the counter and begin on the salad.
- In a large bowl combine the peaches, cucumber, herbs, spices, citrus juice, and zest.
- 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.
- Preheat the oven to 425 F and an ovenproof skillet or saute pan on the stove for 3-4 minutes on medium-high heat.
- Sear the pork on all four sides 4-5 minutes on each until a crust is achieved.
- 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.
- Let the pork rest for about 5 minutes, covered with foil before slicing and serving with the peach salad, enjoy
