Marinated Pork Tenderloin with Peaches, Onions and Basil

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Recipe - Marinated Pork Tenderloin with Peaches, Onions and Basil

From The Hamilton Beach Test Kitchen

Added by Laurie


  • 1/2 cup balsamic vinegar 
  • 3 tablespoons olive oil 
  • 2 tablespoons packed brown sugar 
  • 3/4 teaspoon dried crushed red pepper 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon coarse black pepper 
  • 1 pound pork tenderloin 
  • 2 medium peaches, cut into 6 pieces 
  • 1 small sweet onion, thinly sliced 
  • 1/2 cup sliced fresh basil 
  • Cooked rice 
  • Sliced fresh basil 


  1. In a medium bowl, stir balsamic vinegar, olive oil, brown sugar, dried crushed red pepper, salt, and coarse black pepper until brown sugar is dissolved. 
  2. Place pork tenderloin, peaches, onions, and basil in a large resealable plastic bag. Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once. 
  3. Preheat toaster oven to 425°F. 
  4. Spray oven baking pan with nonstick cooking spray or line with nonstick aluminum foil.  
  5. Drain pork, peaches, and onions; discard marinade. 
  6. Arrange pork, peaches, and onions in prepared baking pan. Bake until pork reaches 145°F when tested with a meat thermometer, about 22 minutes. 
  7. Serve with rice and sliced basil. 

Serves: 4-6

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