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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Peach-Mustard-Glazed Pork Tenderloin

Moist and tender Peach-Mustard-Glazed Pork Tenderloin is a top choice for entertaining thanks to the flavor and ease in preparation.

Southern Living DECEMBER 2012

  • Yield: Makes 8 servings
  • 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. 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.

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Peach-Mustard-Glazed Pork Tenderloin recipe

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