Peach Glazed Pork Tenderloin
It’s a Peach-a-Thon around here.
I am shoving as many peach-based products into cans as quickly as I can pick the peaches. Peach season is rounding the last turn and coming to a fast close. It won’t be long (a matter of days) before the last of the peaches fall off the trees onto the ground never to be seen again… at least not until next summer. Before they decompose and become nourishment for the peach grove, I am going to do my best to eat, freeze, can and consume as many of them as humanly possible.
There may be 70 peach trees dripping with peaches – an impossible feat for one girl – but I will go down
swinging canning – because I’m no quitter.
All this canning has led to quite the bounty of little orange jars.
When one has as many jars of peaches put up as I do, you find new ways to use jars of peaches.
This way is by far one of the best.
Peach Glazed Pork Tenderloin.
Shut The Front Door.
You don’t even need to can your own peaches to eat this – you just need to get your hand on a jar of peach preserves.
Let’s make the Glaze
First, add 1/2 Pint (that’s 1 cup) of peach butter to a bowl. How to make peach butter here. If you don’t have any peach butter, or don’t want to make any peach butter – any store-bought jar of peach preserves, butter, conserve or marmalade will work.
Add 2 minced cloves garlic.
Add 2 tbsp olive oil & mix it all together. Set that aside and go grab your pork tenderloins.
Salt and pepper all sides of the pork and fire up the grill.
Once you have your pork tenderloins browned on both sides go grab your peach glaze and a brush.
Start with a nice coat of peach glaze on the top. Let this cook a bit. Flip the guys over and bathe the other side in peach wonderfulness. Continue to brush on the peaches as they cook. The glaze will begin to caramelize and do happy things.
If needed, close the grill lid and cook the pork until it’s done.
Now’s the hard part. You must let this rest. It will allow the juices redistribute. It will be tender. It will be juicy. It will be wonderful. Please, let this guy sit and hang out for 10 minutes or so.
After the rest, get to slicing & serve!
Here’s how I served mine:
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