This delicious, decidedly summer meal is oh so simple and healthy. Using just a handful of whole food ingredients, you can create a beautiful dish bursting with summer color and flavor.
I served with a salad and pearl couscous – simple perfection. I recommend an ovenproof skillet (I use my cast iron), but I also give instructions if you don’t have one available. Enjoy!
- 1 tbsp. olive oil
- 2 pork tenderloins (about 1 lb. each) – or a large 2 lb. tenderloin
- 1/2 cup beef or chicken broth (or plain water)
- 2 nectarines, diced
- 1/2 cup diced strawberries
- 1 tbsp. fresh parsley, minced
- 2 tbsp. orange juice
- 1-2 tsp. honey or agave
- Preheat the oven to 325 degrees. Using a large ovenproof skillet, heat the olive oil over medium-high heat. Brown each side of the tenderloins in the skillet, about 1 minute per side. Add the broth (or water) into the skillet with the tenderloins. Transfer the ovenproof skillet to the oven. (If your skillet is not ovenproof, you could transfer the pork to a Dutch oven or a rimmed baking sheet. The broth is added before placed in the oven.)
- Cook the tenderloins for 45 minutes at 325 degrees – meat should reach 165 degrees. Take out of the oven and let rest 10-15 minutes. Slice and serve with the relish.
- To make the relish (I do this while the pork cooks) – Combine the nectarine, strawberries, parsley, orange juice, and honey in a medium bowl. Stir to combine. Taste and adjust as needed; some may want it sweeter than others. I also added a dash of salt.