• 4servings
  • 50minutes
  • 404calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 container(s) (6-ounce) low-fat peach yogurt

  2. 3 tablespoon(s) light mayonnaise

  3. 3 tablespoon(s) diced red onion

  4. 1/2 tablespoon(s) apple cider vinegar

  5. 4 cup(s) finely shredded Savoy cabbage

  6. 1 cup(s) shredded carrots

  7. 2 ripe peaches , halved, pitted, and thinly sliced

  8. 1 (1 1/4-pound) boneless pork tenderloin

  9. 1 tablespoon(s) garlic paste

  10. 1 tablespoon(s) chopped fresh thyme leaves

  11. 1/2 teaspoon(s) kosher salt

  12. 1/2 teaspoon(s) freshly ground black pepper

  13. 4 ounce(s) thinly sliced pancetta or bacon

  14. 1 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. Peach slaw: In a bowl, whisk yogurt, mayonnaise, onion, vinegar, salt, and pepper until blended. add cabbage, carrots, and peaches and toss to coat. Let slaw stand at room temperature while preparing pork, tossing occasionally.

  2. Pork: Heat oven to 400 ̊F. brush pork all over with garlic paste, then season with thyme, salt, and pepper.

  3. Wrap the entire tenderloin with pancetta slices or bacon strips, overlapping them slightly and pressing them onto pork to adhere. Tie kitchen twine around the tenderloin in several places to hold pancetta in place.

  4. Heat oil in a large, ovenproof skillet over high heat until shimmering; add pork and sear all over until golden brown, about 8 minutes. Transfer skillet to oven and roast pork 20 to 22 minutes longer, until an instant-read thermometer inserted into the center of the meat registers 150 degrees F for medium doneness.

  5. Transfer pork to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing into 1/2-inch-thick slices. Drizzle accumulated juices from cutting board over pork. Serve with peach slaw.


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