A sweet and savory peach glaze caramelizes on the pork as it cooks to perfection in a grill pan. We cut the tenderloin in half crosswise for easier maneuvering and faster cooking, and we tent the pork with foil to hold in more heat while it's in the pan. You could also use a cast-iron skillet if you don't have a grill pan.
1 tablespoon olive oil
1 (1-lb.) pork tenderloin, trimmed and cut in half crosswise
3 tablespoons peach preserves
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons white wine vinegar
1 garlic clove, grated
1/2 teaspoon sea salt or flaked salt
1/2 teaspoon freshly ground black pepper
Est. added sugars 7g
How to Make It
Heat a grill pan over medium-high. Coat pan with cooking spray. Rub oil over pork. Add pork to pan; loosely tent pork with foil. Grill 10 minutes, turning occasionally.
While pork cooks, combine peach preserves, soy sauce, vinegar, and garlic in a microwave-safe bowl. Microwave at HIGH 30 seconds or until preserves melt. Grill pork 6 minutes more, or until thermometer registers 145°F, turning and brushing frequently with peach glaze. Remove pork from pan; let stand 3 minutes. Cut pork crosswise into slices. Sprinkle evenly with salt and pepper.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.