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Peach-Mustard Glazed Pork Tenderloin Recipe

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This recipe for Peach-Mustard Glazed Pork Tenderloin is from The Wright Family Cookbook , 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:  
2 pork tenderloins
1/2 tsp. salt
1/2 tsp .freshly ground black pepper
2 tbsp. olive oil
2 tbsp. butter
1 large shallot, minced
1/2 cup peach preserves
1/3 cup bourbon (I substituted with vanilla) For one tbsp of bourbon do 1 tbsp. vanilla plus 2 tbsp. water
2 tbsp. country style Dijon mustard
1/4 tsp. crushed red pepper
1/2 cup reduced sodium chicken broth
Directions:
Directions:
Preheat oven to 400º. 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 until lightly browned.
Melt butter in a small skillet over medium-high heat; add shallot, and saute 2-3 minutes until tender. Remove from heat and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.

Bake at 400º for 20 minutes or until meat thermometer inserted in thickest portion registers 150º. 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, 5 minutes or until reduced by half. Serve with sliced tenderloins.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Hands on time 30 minutes Total time 1 hour

 

 

 

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