Or, maybe it turned out great! But, hey, we substituted nearly every ingredient….. Well, I did that…. Not on purpose, it’s just what my mother-in-law had on hand in her kitchen that day.
In the middle of the week, Wednesdays, I believe, our local newspaper prints the big food section. My co-worker always points out the interesting ones that have fresh produce. A few weeks ago, it was peaches. Everything looked yummy. The one that caught both of our attention was a recipe for a pork tenderloin with a peach sauce.
Fast forward to that Saturday, when I headed up north a few hours to drop off my daughter to her grandparents. There, on one counter, was a bag of peaches; on another counter, was the same newspaper, opened up to the same recipes my co-worker and I had been drooling over. I knew what we were having for dinner!
However, Mimi’s kitchen is hit or miss. It’s pretty well stocked in the sense that it has just about everything you need, just not EVERY thing – like my kitchen. So, things got substituted, but it turned out delicious!
Mimi cooked the pork tenderloin, and, like her beef brisket, it’s seasoned lightly with mostly salt and pepper, maybe a little Cajun seasoning.
I made the peach sauce and some Cajun maque choux with some fresh corn I had brought from my neighbor’s garden. The sweet potatoes were local to the parish, and had been baked and frozen. They are some of the best in the world!
For my adaption, you will need:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 to 3 small to medium peaches, or 1 or 2 large peaches
- 2 tablespoons balsamic vinegar or red wine vinegar or cider vinegar
- ¼ cup orange juice or pineapple juice
- 2 tablespoons honey
- ½ teaspoon Cajun seasoning
- ½ teaspoon fresh ground black pepper
- 2 tablespoons green onion, chopped
- Preheat oven to 400˚ F. Pat pork dry with paper towels and sprinkle with Creole seasoning. Heat oil in a large ovenproof skillet over medium-high heat and sear the pork until brown on all sides, about 7 minutes. Roast pork until the inside reaches 145˚ F for medium.
- The newspaper’s recipe allows you to use the pan drippings to create the sauce; if you’d like to do that, please check out the original recipe link below. (We didn’t do that! Of course, my mother-in-law did not want to heat up the kitchen, so, she cooked it outside in the outside oven, and I just made the sauce in a clean pan, and cooked the peaches down for a few minutes first. Oh yes, in South Louisiana, it is not uncommon to have an oven in the garage to avoid heating up the house in the summertime!)
- Transfer pork to a cutting board and tent with foil to keep warm. Place a skillet over medium heat. Add the butter and olive to the skillet, and add the peaches. Let simmer a few minutes to lightly cook and soften the peaches.
- Add the vinegar, the juice, honey, the Cajun seasoning and the black pepper and let simmer 5 to 8 minutes stirring to avoid scorching. It should thicken, and the peaches should just start to break down, just getting a little jam-like.
- Add green onions the last minute or two, and serve over sliced pork.
To see the original recipe, check it out here: http://theadvocate.com/features/recipes/9258499-123/pork-tenderloin-with-peppery-peach
To get the recipe fort he Cajun maque choux, check it out here: https://icookforleftovers.wordpress.com/2012/06/30/maque-choux-cajun-smothered-corn/
To learn more about Louisiana sweet potatoes, check it our here: https://icookforleftovers.wordpress.com/2013/10/22/how-to-get-the-best-out-of-your-sweet-potatoes/