Just Peachy Pork Tenderloin
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- 1/4 cup(s) kosher salt
- 3/4 cup(s) brown sugar
- 2 cup(s) boiling water
- 2-3 cup(s) ice cubes
- 2 pound(s) pork tenderloins
- 1/2 cup(s) peach preserves
- 1 tablespoon(s) fresh rosemary, chopped
- 1/2 cup(s) dijon mustard
- Combine salt, sugar and boiling water and stir til dissolved. Add the ice to cool it. Add meat and marinate about 3 hours. Remove meat from marinade and pat dry.Cook one of two ways- on the grill, turning occasionally until 145' (about 20 min) or in the oven at 375' 40-55 min. Check for internal temp of 145'. Brush with the Peach preserve/mustard mixture the last 5 min. of grilling/baking. Serve with remaining sauce.
This recipe is a personal recipe added by pattironk and has not been tested or endorsed by MyRecipes.
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