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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Peachy Pork Tenderloin Recipe

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This recipe for Peachy Pork Tenderloin is from Loaves and Fishes and Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. coarse salt
3/4 c. brown sugar, firmly packed
2 c. boiling water
3 c. ice cubes
2 pork tenderloins, 1 1/2 to 2 lbs total
1/2 c. peach preserves
1 Tbsp copped fresh rosemary
1/2 c. Dijon Mustard
Pepper
Directions:
Directions:
Place the salt and sugar in a medium-sized metal or glass heat-proof baking dish. Add boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered, for 30 minutes in the refrigerator.
While the tenderloins marinate, prepare the grill for cooking. Then in a small bowl, stir together the peach preserves, rosemary and mustard. Set aside 1/2 cup.
Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place both tenderloins on the grill and cook them, turning occasionally, until their internal temp reaches 145º, about 20 minutes. About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
This is so good! It makes 6 servings. You can substitute the peach preserves for other citrus preserves such as orange, mango, etc. I generally rotate the tenderloins on the grill every five minutes. After the 3rd rotation, I add the glaze, let it cook for 5 minutes, then rotate and add the glaze again, cook for another five minutes and then check the temperature with a meat thermometer.

 

 

 

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