Peach And Mustard Glazed Pork Tenderloin Recipes

Steps:

• In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
• Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Steps:

• Preheat oven to 400 degrees. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
• Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
• Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing.
• Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.

Steps:

• Peach-Mustard Sauce:
• Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
• Pork:
• Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
• Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
• Serve sliced pork with Peach-Mustard Sauce alongside.
• Do Ahead
• Sauce can be made 1 day ahead. Cover and chill.

Steps:

• 1. Mix all ingredients except pork. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour preserves mixture over pork turn pork to coat with preserves mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 8 hours, turning pork occasionally.2. Heat oven to 450°.3. Remove pork from marinade reserve marinade in 1-quart saucepan. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork.4. Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Cover pork with aluminum foil and let stand 10 to 15 minutes, brushing once with reserved marinade, until thermometer reads 160°. (Temperature will continue to rise about 5°, and pork will be easier to carve.)5. Heat marinade to boiling. Boil 1 minute, stirring constantly. Cut pork into slices. Serve with marinade.NUTRITION FACTS: 1 Serving: Calories 220 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 65mg Sodium 220mg Carbohydrate 18g (Dietary Fiber 0g) Protein 24g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 0% Iron 8% DIET EXCHANGES: 3 1/2 Very Lean Meat 1 Fruit 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.