Tasty

Still searching for what to cook ?

Name: Peach Mustard Glazed Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 1 1/4 pound Pork tenderloins; 1/2 teaspoon Salt; 1/2 teaspoon Freshly ground pepper; 2 tablespoon Olive oil; 2 tablespoon Butter; 1 large Shallot minced; 1/2 cup Peach preserves; 1/3 cup Bourbon; 2 tablespoon Country style dijon mustard; 1/4 teaspoon Crushed red pepper; 1/2 cup Chicken broth

Find the most delicious recipes here

INGREDIENTS

2 1 1/4 pound Pork tenderloins
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 tablespoon Olive oil
2 tablespoon Butter
1 large Shallot ; minced
1/2 cup Peach preserves
1/3 cup Bourbon
2 tablespoon Country style dijon mustard
1/4 teaspoon Crushed red pepper
1/2 cup Chicken broth

INSTRUCTIONS

1. Preheat oven to 400?. Sprinkle tenderloins w/salt and pepper. Cook in hot oil in large ovenproof skillet over high heat 3-4 min on each side or until lightly browned.

2. Melt butter in small skillet; add shallot, and saute 2-3 min until tender. Remove from heat, and stir in peach preserves and next 3 ingres. Cook over med heat, stirring often, 1 min or until preserves are melted. Pour over tenderloins.

3. Bake at 400? for 20 min or until meat theremometer inserted in thickest portion registers 150?. Transfer to cutting boeard, reserving drippings in skillet. Cover loosely w/foil, and let stand 10 min before slicing.

4. Meanwhile, stir broth into reserved drippings, and cook over med-high heat, stirring constantly, 5 min or until reduced by half. Serve w/sliced tenderloins.

NOTES

Alert editor

Peach Mustard Glazed Pork Tenderloin

2 1 1/4 pound Pork tenderloins
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 tablespoon Olive oil
2 tablespoon Butter
1 large Shallot minced
1/2 cup Peach preserves
1/3 cup Bourbon
2 tablespoon Country style dijon mustard
1/4 teaspoon Crushed red pepper
1/2 cup Chicken broth

1.  Preheat oven to 400?.  Sprinkle tenderloins w/salt and pepper.  Cook in hot oil in large ovenproof skillet over high heat 3-4 min on each side or until lightly browned.

2.  Melt butter in small skillet; add shallot, and saute 2-3 min until tender.  Remove from heat, and stir in peach preserves and next 3 ingres.  Cook over med heat, stirring often, 1 min or until preserves are melted.  Pour over tenderloins.

3.  Bake at 400? for 20 min or until meat theremometer inserted in thickest portion registers 150?.  Transfer to cutting boeard, reserving drippings in skillet.  Cover loosely w/foil, and let stand 10 min before slicing.

4.  Meanwhile, stir broth into reserved drippings, and cook over med-high heat, stirring constantly, 5 min or until reduced by half.  Serve w/sliced tenderloins.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (107g)
Recipe Makes: 8 Servings

Calories: 108
Calories from Fat: 38 (35%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 270.8mg		9 %
Potassium 88.9mg		2 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 10.3g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 108

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe