Hatch Chili Pork Loin with peachy sauce
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- 2-3 lb
- pork tenderloin (cut lengthwise in two)
- garlic and herb seasoning
- salt and pepper
- 2-3 clove
- hatch chili peppers
- 1 small
- peach (or one half of a larger one) diced
- 3 Tbsp
- olive oil, extra virgin
1Salt and pepper the tenderloin (cut lengthwise into two long trips). You can add any type of herb seasoning too - you pick!
2Saute garlic cloves, peach and hatch chili peppers until soft. Push these aside in the pan and Add the two pork loin pieces in a large skillet over medium-high in olive oil until just cooked (5-7 minutes on each side). Remove the meat from pan and cover with foil. The bits may be burnt a bit, but leave them in the pan.
3In the same pan, add whole cream to the pan drippings and remaining bits from the garlic, peach and peppers. Do not over cook this - just get the cream hot and allow the bits to impart their flavor on the sauce. It will need a little salt and pepper for flavor. Dump all of this sauce on top of the pork loins.
4Serve with steamed vegetables and you are done!