Pork Tenderloin with Peach-o de Gallo

in Cinco de Mayo, Fruit, Lighter & Healthier, Mexican & TexMex, Peaches, Pork

If you are what you eat, during the summer I’m part peach and part corn on the cob. Part margarita and part Blue Bell Ice Cream. I’m probably not what you’d call a “balanced diet.” Delicious, yes. Recommended, maybe not.

We had to work pretty furiously through our Hill Country peach haul but I was bound and determined to not waste a single bite. Next to homemade ice cream and fireworks, I’m not sure anything says summer quite like a ridiculously juicy peach.

During the summer we eat a lot of fruit + meat combos. While standard pico de gallo is tasty, replacing the tomato with a juicy peach from the Hill Country is even better.

Pork Tenderloin with Peach Salsa

Juicy pork tenderloin topped with a fresh, sweet peach salsa.


  • 2 Tbsp olive oil
  • 1 1/2 lb pork tenderloin
  • 2 peaches, pitted and diced
  • 1/2 green bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/2 red bell pepper, diced
  • Small handful cilantro, chopped
  • Juice of 1/2 lime
  • Salt
  • Pepper


  1. Preheat oven to 375.
  2. Heat olive oil in a dutch oven or oven safe pan over high heat until very hot.
  3. Season tenderloin with salt and pepper. Sear for 1-2 minutes before rotating the tenderloin until nicely and evenly browned on each side.
  4. Transfer to the oven and baked uncovered until the internal temperature reaches 160 degrees.
  5. Remove from oven and let rest for 15 minutes before slicing.
  6. Toss the remaining ingredients together. Season to taste. Serve cold or room temperature over the pork tenderloin.


Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

Nutritional Information
Calories: 291.5 | Fat: 14.0 | Fiber 3.8
WW Points: 6

18 comments… add one

  • Your blog often makes me miss Austin. Especially the short drive to Fredericksburg for peaches! People tell me that Georgia peaches are just as wonderful (I live in Nashville), but clearly they’ve never had Hill Country peach juice running down their hands. Enjoy!

  • Hah! Peacho-O de Gallo. Love it!

  • May not be a balanced diet but it sure sounds like a tasty one! I love pairing fruits with savory dishes…adds a nice balance of flavor.

  • Haha, I love the “Peacho-O de Gallo”, and I’m loving all these inventive little peach recipes popping up all over the place. Gotta love ’em, come summertime. This is such a great idea!

  • Hannah

    This recipe looks amazing!

  • This looks DELICIOUS and very healthy! Pork goes so well fruit! I can’t wait until peaches are back in season here!

  • Cute name! I think I’m part Blue Bell and Corn on the Cobb too!

  • I concur with the rest of the crowd – loving the name. Or should I just say **Like.**

  • Oh yum!!! That name is awesome!! I am adding this recipe to my pile! Thanks!!

  • Beautiful! And Yum, too! Just when I was getting tired of my usual pork tenderloin. This is perfect!

  • Amy

    Love how you put the amount of calories! Looks devine!

  • Peach-o de Gallo–love it and wanna try it. Looks and sounds delicious! I, too, am part peach and part corn, going by your definition…oh, and part tomato! :)

  • These look fantastic! I’m saving this recipe as we speak, and your photos are really beautiful.

  • Lauren @ Delicateflavors

    I will join you for the Margarita and Icecream and add a shot of Grand Marnier to the Margarita please. :) What a great idea to make peach salsa. Looks delish!

  • Kady

    Thanks Foodiebride, this was a great dish. I made this tonight and it was yummy! :)

  • Thanks, and for any readers that are having trouble chopping onions without the crying, here’s an incredibly easy tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.

  • That looks so delicious! Yum!

  • Arrrrgh! I hate you! (kidding)

    I am making two different pork tenderloins and one is going to be with a peach salsa. I had this great idea and was going to call it “peacho de gallo”. Then I googled it and found you already beat me to that great term.

    It’s hard to come up with anything original anymore, isn’t it? Anyway great post, even if you did beat me to the punch :)

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