Chipotle-Peach Pork Tenderloin

By Wednesday, November 5, 2014

I’m having a crisis.

Chipotle Peach Pork Tenderloin | thedomesticblonde.com

It’s a winter accessories crisis. If feel like, at least in Ottawa, we’re in this weird in-between stage. Like it’s not really fall, and it’s not really winter… it’s just… cold. Every morning I get into my car and I’m like SEAT WARMERS!!! Thank goodness I got rid of my smart car. It did not have seat warmers.

So all our winter clothes are packed away in the basement, including about 30 hats, 50 scarves, 25 pairs of mitts/gloves,  15 pairs of boots and more winter coats than any couple will ever truly use. Like, I have these boots that I bought in high school and have barely worn them, but might eventually come in handy? And like half my boots are black leather. But I never get rid of any of them. I seriously need to purge our winter stuff.

I guess the crisis is that I don’t when I should be full-blown winterizing our hall closet (where we keep out coats, hats etc.) because I feel as though fall might re-appear. It’s like 20 degrees in Halifax lately or something nuts, and apparently Mother Nature cannot make up her mind. I just know as soon as I swamp out our fall things for our winter things, one of two scenarios will happen – a heat wave, or a crazy blizzard. And I don’t have snow tires. But that’s another story entirely, for another day.

Some people tell me I’m dramatic.

Chipotle Peach Pork Tenderloin | thedomesticblonde.com

This pork tenderloin though! I’m trying to like pork. I really am. I know it’s good for me and all that jazz. So I made this recipe which was really really good and MIGHT have converted me. Stay tuned.

I’m trying so hard to be timely and post recipes that are seasonal and festive! This one is definitely a fall-appropriate meal. We served it with Gina’s Spinach, Butternut Squash, Pumpkin Seed, Gorgonzola & Cherry Salad.

I know I’m a broken record but OMG anything with chipotle peppers in adobo sauced turns to gold. I swear.

Chipotle-Peach Pork Tenderloin

Yield: Serves 4

Ingredients

1/3 cup peach jam
3 tbsp white wine vinegar
2 tsps minced garlic
2 chipotle peppers in adobo sauce, minced
1 lb pork tenderloin (I used two small)
Salt & pepper, to taste

Directions

Boil jam, vinegar, garlic and peppers in a small pot. Remove 2 tbsps and set aside. Sprinkle pork with salt and pepper. Brush tenderloin(s) with peach mixture. Grill (or bake at 400 degrees for 30 minutes) for about 18 minutes. Let stand for a few minutes before carving. Top with reserved peach mixture.

Note: Try this is apricot jam or marmalade!

Adapted from Canadian Living

2 Comments
  • Blend
    November 10, 2014

    Where do you get Chipotle Peppers in Adobo in Ottawa? I’ve searched everywhere for them, but never found them. Either I’m just not seeing them when I’m at the grocery store, or you’re getting them somewhere special, which I’d love to hear about if this is the case!

    • Julia Kent
      November 10, 2014

      I get them at Loblaws! There is a brand called La Costena (red label). They go on sale a lot too. It’s in the ethnic food aisle.
      Let me know if you find them!

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