Peach And Jalapeño Glazed Pork Tenderloins Food

PEACH AND JALAPEñO-GLAZED PORK TENDERLOINS

Steps:

• Heat grill. In small saucepan, combine preserves, vinegar, chile and gingerroot; mix well.
• Sprinkle pork tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with preserves mixture during last 10 minutes of cooking time. Bring any remaining preserves mixture to a boil. Serve with pork.

PORK CHOPS WITH PEACH JALAPENO SAUCE

Steps:

• Preheat the oven to 400 degrees. In a oven proof large skillet heat the oil on medium high heat. Season the pork with the salt and pepper. Cook pork on each side 3-4 minutes. Remove from pan and set aside. Add onion and peach slices and saute for 1 minute, and then add the wine scraping the bottom of the pan to release the cooked brown bits from the meat. Return pork to the skillet and turn off the heat. In a small bowl. mix together the peach jam with the diced jalapeno and 1/8 teaspoon of salt. Put on top of the pork and place skillet in the oven. Cook for about 8 minutes or until the pork reaches an internal temperature of 145 - 160 degrees F.

GRILLED PORK TENDERLOIN WITH PEACH BOURBON GLAZE

Steps:

• 1. Bring peaches, maple syrup, and lemon juice to a boil in a small sauce pan. Reduce heat and simmer for 20 to 30 minutes until peaches are caramelizing. Remove from heat and cool. Mash peaches with a potato masher for a more textured glaze or puree in a food processor if you want a smoother glaze.
• 2. Transfer peaches to a small bowl and combine with bourbon, vinegar, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 3. Preheat grill to medium high heat (450 degrees). Season pork tenderloins with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top tenderloins with peach glaze.
• 4. Turn off one burner on the grill and place tenderloins over burner that is off. Cook for 15 to 20 minutes or until internal temperature reaches 145 degrees. Remove from grill, cover with foil, and let rest for 10 minutes.
• 5. Slice and serve immediately.

ROASTED PORK TENDERLOIN WITH CHIPOTLE PEACH GLAZE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.
• 3. Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top. Cover.
• 4. Bake about 30-45 minutes until internal temperature of the meat reaches 145 degrees. Pull out of the oven and let meat rest about 10 minutes.
• 5. Pour pan juices into small saucepan while meat is resting. Bring to the boil, stirring constantly. Add remaining peach slices (or chopped peaches). Turn heat down and simmer until slightly reduced, stirring quite frequently as to prevent scorching.
• 6. When meat is ready, slice into 1/4"-1/2" medallions. Put reduced sauce on top and serve. (You could serve up in a gravy boat and let each diner put on their desired amount of sauce.

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE

Steps:

• Heat the grill to medium hot.
• In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
• Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
• Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.

PEACH GLAZED RIBS

Steps:

• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes, stirring frequently.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with peach glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

SPICY PEACH PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix honey, olive oil, lime juice, chipotle pepper, 3 tablespoons adobo sauce, and garlic together in a bowl.
• Place tenderloin in a baking dish; top with peach slices. Pour honey sauce over tenderloin. Cover with a lid or aluminum foil.
• Bake in the preheated oven until meat is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 10 minutes; cut into very thin slices. Serve topped with the cooked peaches and pan juices.

JALAPENO-APRICOT PORK TENDERLOIN

Steps:

• Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

PEACH GLAZED PORK TENDERLOIN

Steps:

• In a small mixing bowl, stir together thyme, salt and pepper.
• Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
• Cover and refrigerate 2 hours or overnight.
• For glaze, stir together preserves, Worcestershire and ginger; set aside.
• Place tenderloin on a rack in shallow roasting pan. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 160°F
• Cover with foil and let sit for 15 minutes before carving. Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN

Steps:

• In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
• Meanwhile, prepare the Blackberry Jalapeno Glaze.
• Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
• Preheat a grill or grill pan to medium heat.
• Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
• Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
• Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.