Best 9 Pork With Peaches Recipes

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**Pork with Peaches: A Culinary Delight for All Occasions**

Pork and peaches, a classic combination that has been tantalizing taste buds for centuries, takes center stage in this delectable collection of recipes. From the tangy sweetness of Peach Salsa Pork Chops to the savory richness of Pork Tenderloin with Peach Glaze, these dishes offer a symphony of flavors that will elevate any meal. For those seeking a quick and easy weeknight dinner, the Skillet Pork Chops with Peaches and Onions is a lifesaver, while the elegant Pork Roast with Peaches and Sage will impress your guests at any special occasion. And for a taste of Southern charm, try the succulent Peach-Glazed Pulled Pork, perfect for backyard barbecues or potlucks. With options ranging from grilled to roasted and everything in between, these pork and peach recipes cater to every taste and skill level, ensuring an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY-MUSTARD PORK WITH PEACHES



Rosemary-Mustard Pork With Peaches image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 9

2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
3 firm-ripe peaches, halved, pitted and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1 lemon
2 teaspoons whole-grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Steps:

  • Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
  • Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
  • Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
  • Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
  • Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

PORK ROAST WITH PEACH SAUCE



Pork Roast with Peach Sauce image

My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings (2-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
2 teaspoons canola oil
1/4 teaspoon onion salt
1/4 teaspoon pepper
1 can (15-1/4 ounces) sliced peaches
1/2 cup chili sauce
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 teaspoon pumpkin pie spice
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.

Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

  • Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

PORK WITH PEACHES STIR-FRY



Pork with Peaches Stir-Fry image

A yummy stir-fry that's quick and easy to make, this one's sure to impress! Pork, vegetables, and peaches are stir-fried over high heat to produce a dish that can be served with either noodles or steamed rice. You can replace the broccoli with snow peas or baby corn. Be sure to get peaches packed in juice.

Provided by CADENCE

Categories     World Cuisine Recipes     Asian

Time 4h50m

Yield 4

Number Of Ingredients 11

¼ cup lemon juice
¼ cup soy sauce
½ teaspoon ground ginger
½ teaspoon garlic powder
1 pound cubed pork meat
2 teaspoons peanut oil, or sesame oil
1 large onion, diced
1 large carrot, sliced
1 cup broccoli florets
1 (15 ounce) can sliced peaches, with juice
1 tablespoon all-purpose flour

Steps:

  • In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
  • Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

Nutrition Facts : Calories 307 calories, Carbohydrate 23.3 g, Cholesterol 72.6 mg, Fat 12.1 g, Fiber 3.4 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 981.3 mg, Sugar 14.4 g

GRILLED PORK AND PEACHES



Grilled Pork and Peaches image

Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.

Provided by Sam Sifton

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 7

Boneless pork butt, approximately 2 pounds, butterflied and trimmed
8 to 10 cloves garlic, peeled and minced
2 tablespoons minced fresh rosemary needles
8 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
6 fresh peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into dice

Steps:

  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
  • Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
  • Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
  • Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
  • While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
  • When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram

SLOW COOKER PORK WITH PEACHES



Slow Cooker Pork With Peaches image

A lady at our church makes this for potlucks and my four year old, first time he tasted it said, Mommie, you must make this! So I begged the recipe and we make it alot for a fast, easy but impressive weeknight meal

Provided by GingerlyJ

Categories     Pork

Time 6h5m

Yield 1 loin, 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons dried tarragon leaves
1 tablespoon dark brown sugar
2 garlic cloves
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
1 lb boneless pork loin, trimmed of Visible fat
1 cup pecan pieces
2 chopped onions
2 tablespoons extra virgin olive oil
2 (15 ounce) cans peaches, drained

Steps:

  • Combine all in a slow cooker and cook on low 6-8 hours.

Nutrition Facts : Calories 612.8, Fat 41.3, SaturatedFat 7.7, Cholesterol 71.4, Sodium 642.5, Carbohydrate 38.2, Fiber 7, Sugar 28.9, Protein 27.8

JAMIE OLIVER'S PORK WITH PEACHES



Jamie Oliver's Pork With Peaches image

This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.

Provided by Willowbranch

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 1/2 lbs pork loin
1 bunch fresh thyme, leaves picked & chopped (If you're not crazy about thyme, you may want to adjust the amount.)
7 ounces unsalted butter
2 (16 ounce) cans peaches, in natural juice, peeled & sliced into thick wedges or 8 fresh peaches, peeled & sliced into thick wedges
salt
pepper
favorite roasting vegetables

Steps:

  • Preheat oven to 425 degrees F.
  • Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
  • Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
  • Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
  • Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
  • Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
  • Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
  • Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
  • Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
  • Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

PORK TENDERLOIN WITH PEACHES



Pork Tenderloin with Peaches image

When pork comes together with peaches, onions, and a little orange juice, it's a party of flavors. Sub soy sauce for the fish sauce, if you like. We like this with rice and a green vegetable.

Provided by Bibi

Categories     Pork Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 14

3 slices bacon
1 (2 pound) package pork tenderloin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ teaspoon ground ginger, divided
1 ½ cups vertically sliced onion
1 ½ teaspoons minced garlic
2 cups peeled and sliced fresh peaches
1 cup low-sodium chicken broth
2 tablespoons frozen orange juice concentrate
1 teaspoon fish sauce
2 tablespoons water
2 tablespoons cornstarch
fresh parsley for garnish (optional)

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
  • Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
  • Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
  • Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Arrange pork and peaches on a serving platter.
  • Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
  • Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 8.9 g, Cholesterol 79.2 mg, Fat 6 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 2 g, Sodium 347.4 mg

Tips:

  • Choose the right cut of pork: Pork shoulder or pork loin are good choices for this recipe. Both cuts are flavorful and will cook well in the slow cooker.
  • Brown the pork: Browning the pork before adding it to the slow cooker helps to develop flavor and create a nice crust.
  • Use ripe peaches: Ripe peaches will have a sweet and juicy flavor that will complement the pork well.
  • Add a little spice: A teaspoon of chili powder or cumin can add a nice depth of flavor to the dish.
  • Serve over rice or noodles: Pork with peaches is a great dish to serve over rice or noodles. The sauce from the pork will coat the rice or noodles and create a delicious meal.

Conclusion:

Pork with peaches is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the peaches add a sweet and juicy flavor. This dish is also a good source of protein and vitamins. Whether you serve it over rice, noodles, or mashed potatoes, pork with peaches is sure to be a hit with your family and friends.

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