Peach Glazed Pork Tenderloin Recipes

PEACH GLAZED PORK TENDERLOIN

Peach Glazed Pork Tenderloin image

Make and share this Peach Glazed Pork Tenderloin recipe from Food.com.

Provided by WendyTN

Categories Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs pork tenderloin
2 teaspoons cooking oil
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup peach preserves
4 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger

Steps:

In a small mixing bowl, stir together thyme, salt and pepper.
Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
Cover and refrigerate 2 hours or overnight.
For glaze, stir together preserves, Worcestershire and ginger; set aside.
Place tenderloin on a rack in shallow roasting pan. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 160°F
Cover with foil and let sit for 15 minutes before carving. Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.

Nutrition Facts : Calories 321.5, Fat 9.7, SaturatedFat 3, Cholesterol 99.8, Sodium 219.6, Carbohydrate 25.5, Fiber 0.5, Sugar 17.6, Protein 31.2

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE

Grilled Pork Tenderloin With Spicy Peach Glaze image

A friend gave me this recipe and said it was from Martha Stewart. The original recipe calls for chicken, but I use it for pork tenderloin. I am sure it would be great on chicken as well. Super easy, moist and flavorful.

Provided by Epi Curious

Categories Pork

Time 45m

Yield 2 tenderloins, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup peach preserves or 1 cup jam
1 teaspoon garlic, minced
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
2 lbs pork tenderloin
4 ripe peaches, cut in half and pitted

Steps:

Heat the grill to medium hot.
In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.

PEACH AND JALAPEñO-GLAZED PORK TENDERLOINS

Peach and Jalapeño-Glazed Pork Tenderloins image

Combine the sweetness of peach with the zest of vinegar, ginger and jalapeño chile in a tangy glaze for grilled pork tenderloins - perfect for a scrumptious dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

1 (10-oz.) jar peach preserves
1/4 cup white wine vinegar
2 tablespoons finely chopped jalapeño chile
1 tablespoon finely chopped gingerroot
2 (3/4-lb.) pork tenderloins
1/4 to 1/2 teaspoon salt

Steps:

Heat grill. In small saucepan, combine preserves, vinegar, chile and gingerroot; mix well.
Sprinkle pork tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with preserves mixture during last 10 minutes of cooking time. Bring any remaining preserves mixture to a boil. Serve with pork.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 170 mg, Sugar 24 g

GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN

Grilled Peach- and Mustard-Glazed Pork Tenderloin image

A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 6

Ingredients

1/2 cup peach preserves
2 tablespoons Dijon mustard
2 teaspoons olive or vegetable oil
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
2 pork tenderloins (about 3/4 lb each)

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.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 13 g, TransFat 0 g

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Preheat oven to 400°. 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.
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