Cashew Crusted Pork Tenderloin With Peach Chipotle Sauce Recipe

How to make it

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• Pour oil into large cast iron skillet(or similar oven safe pan) set on medium heat.
• Season pork tenderloins with salt and pepper on both top and bottom
• When pan is hot, add tenderloins and sear on one side for about 1 minute.
• Turn and continue searing all sides, even each end See Photo
• Remove from heat and set aside.
• In food processor or blender, process cashews with salt and pepper until texture of coarse crumbs.
• Add 2t sage and 1T melted butter and pulse a few times to combine. See Photo
• In small sauce pan, add fruit spread and lemon juice and stir well, but do not heat, yet.
• Remove just enough of this mixture to lightly coat each tenderloin. This should only need to be about 3T.
• With hands, "press" cashew mixture onto top and sides of each tenderloin. You don't need to cover it completely, and don't worry about the bottom. See Photo
• Place tenderloins in 400 oven and roast for about 20 minutes until internal temperature reaches about 150-155.(we remove ours at 150 because we are comfortable with pork eaten at 155, which it will reach once it rests. The biggest reason for dry pork is over cooking, so choose what you are comfortable with, but account for the extra 5 degrees after removing from the oven:)
• While meat is roasting, add water, honey chipotles and sauce to fruit spread and cook on medium until boils, then simmer to reduce by about 1/2. This should take about 10 minutes or so.
• Season with salt and pepper, then remove from heat.
• Cool slightly then pour into blender or food processor and puree until smooth.
• Let rest while meat finishes cooking. Sauce will thicken some upon resting.
• Slice rested tenderloins into 1/2 inch slices and top with sauce.