Peach-Mustard-Glazed Pork Tenderloin

Photo: Iain Bagwell; Styling: Heather Chadduck
Moist and tender Peach-Mustard-Glazed Pork Tenderloin is a top choice for entertaining thanks to the flavor and ease in preparation.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hours

Ingredients

2 (1 1/4-lb.) pork tenderloins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 large shallot, minced
1/2 cup peach preserves
1/3 cup bourbon
2 tablespoons country-style Dijon mustard
1/4 teaspoon dried crushed red pepper
1/2 cup reduced-sodium chicken broth

Preparation

1. 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.

2. Melt butter in a small skillet over medium-high heat; add shallot, and sauté 2 to 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.

3. Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 150°. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing.

4. 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.

Note:

Charles Pierce,

December 2012