Get ready to transform your weeknight dinner into a culinary masterpiece that will make your taste buds dance! This Sheet Pan Pork with Red Onions and Peaches is not just a meal—it's a flavor explosion that combines the juicy tenderness of perfectly roasted pork with the sweet caramelization of ripe peaches and tangy red onions. In just 40 minutes, you'll create a restaurant-worthy dish that looks impressive, tastes incredible, and requires minimal cleanup. Prepare to become the kitchen hero your family never knew they needed!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 lbs pork tenderloin
- 2 red onions, sliced
- 2 peaches, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the pork dry with paper towels to ensure proper browning.
- Slice the red onions into thin, even rings. Cut the peaches into 1/2-inch thick wedges, removing the pit.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a marinade.
- Place the pork tenderloin in the center of the prepared baking sheet. Arrange the sliced red onions and peaches around the pork.
- Drizzle the olive oil and balsamic mixture over the pork, onions, and peaches, ensuring everything is evenly coated.
- Season generously with salt and freshly ground black pepper.
- Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) when checked with a meat thermometer.
- Remove from the oven and let the pork rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the pork tenderloin against the grain into 1/2-inch thick medallions and serve with the roasted onions and caramelized peaches.
Tips
- Room Temperature Magic: Always let your pork tenderloin sit out for 30 minutes before cooking. This ensures even cooking and prevents a tough, dry result.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the pork. This helps achieve that beautiful golden-brown exterior.
- Even Slicing is Key: Cut your onions and peaches into uniform thickness to ensure they roast evenly and look professionally prepared.
- Marinade Distribution: Whisk your olive oil and balsamic vinegar thoroughly and use a brush or spoon to ensure every ingredient is evenly coated.
- Meat Thermometer is Your Friend: Don't guess about doneness! A meat thermometer helps you hit that perfect 145°F for juicy, safe-to-eat pork every time.
- Resting Period Matters: Let the pork rest 5-10 minutes after cooking. This allows juices to redistribute, ensuring each slice is moist and tender.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 105mg
