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
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour


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. 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. 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. 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. 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.
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