Pork Tenderloin with Roasted Peaches and Chili Lime Butter

Deselect All

Chili Lime Butter:

1 pound butter, at room temperature

1/4 cup minced parsley 

1/4 cup finely minced shallots

1 teaspoon white miso 

2 Fresno chiles, finely minced 

Zest of 2 limes 

Kosher salt and freshly cracked black pepper 

Pork:

2 teaspoons kosher salt

1 teaspoon chili powder 

1 teaspoon garlic powder 

1 teaspoon smoked paprika 

1/2 teaspoon freshly ground black pepper 

1 pork tenderloin, 1 to 1 1/2 pounds 

Olive oil 

Peaches:

4 peaches, halved and pitted

Olive oil

Kosher salt and freshly ground black pepper 

Salad:

1 tablespoon lime juice

3 tablespoons olive oil 

2 teaspoons Dijon 

Kosher salt and freshly ground black pepper 

4 cups watercress 

Whole cilantro leaves 

Whole parsley leaves