Hands-on 10 min.; Total 10 min., not including pork
1/2 cup peach preserves
1/2 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons coarse-grained Dijon mustard
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
4 pork chops or 2 tenderloins
How to Make It
Whisk together peach preserves, olive oil, vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Place 1 cup marinade and pork chops or tenderloins in a large zip-top plastic freezer bag. Seal; turn to coat. Reserve remaining marinade. Chill 2 to 4 hours. Remove pork; discard used marinade. Sprinkle pork with salt and pepper. Grill as desired; baste with reserved marinade during last 5 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.