Hatch Chili Pork Loin With Peachy Sauce Recipe

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Hatch Chili Pork Loin with peachy sauce

Joni Preston


I know the peach sounds strange but it makes the sauce sooooo good. I put the peaches in with the garlic and saute them so they are pretty much a relish by the time I am done. Add a little cream to the pan juices and it may be the best sauce I have ever had.

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15 Min


1 Hr


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

Directions Step-By-Step

Salt and pepper the tenderloin (cut lengthwise into two long trips). You can add any type of herb seasoning too - you pick!
Saute 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.
In 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.
Serve with steamed vegetables and you are done!

About this Recipe

Course/Dish: Pork, Chili
Other Tags: Quick & Easy, For Kids
Hashtags: #Cream, #sauce, #loin, #hatch