Roasted Pork Tenderloin With Peach Glaze Food

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PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE



Pork Tenderloin with Peach-Mustard Sauce image

The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

Provided by Bryan Furman

Categories     Bon Appétit     Dinner     Summer     Pork     Pork Tenderloin     Grill/Barbecue     Grill     Peach     Mustard

Yield 8 servings

Number Of Ingredients 13

Peach-Mustard Sauce:
2 large ripe peaches, peeled, cut into small pieces
1/4 cup ketchup
3 Tbsp. Dijon mustard
1 tsp. light brown sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. (or more) kosher salt
Pork:
2 pork tenderloins (about 1 lb. each)
4 tsp. kosher salt
1 tsp. freshly cracked black pepper
Vegetable oil (for grill)
1/2 cup peach preserves, warmed

Steps:

  • Peach-Mustard Sauce:
  • Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
  • Pork:
  • Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
  • Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
  • Serve sliced pork with Peach-Mustard Sauce alongside.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover and chill.

ROASTED PORK LOIN WITH PEACH BBQ SAUCE



Roasted Pork Loin with Peach BBQ Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
1 1/2 pounds small Yukon gold potatoes
Kosher salt
1/2 cup half-and-half
3 tablespoons unsalted butter, melted
1/2 cup cream cheese, softened
Freshly cracked black pepper

Steps:

  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

SHREDDED PORK WITH BLACK PEPPER-PEACH GLAZE



Shredded Pork with Black Pepper-Peach Glaze image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 7

3 to 4 pounds boneless pork shoulder
1/4 cup freshly cracked black pepper
1/4 cup packed brown sugar
2 tablespoons kosher salt
2 cups sliced fresh or frozen peaches (about 3 peaches)
1 cup sweet peach tea
Texas toast, for serving, optional

Steps:

  • Position an oven rack in the lowest position and preheat the oven to 300 degrees F.
  • Cut the pork shoulder fat-side up into 4 quarters, making sure each quarter has some of the fat cap. Mix together the pepper, sugar and salt in a small bowl, then rub all over the pork.
  • Put the peaches in the bottom of a large Dutch oven. Rest the pork fat-side up on top of the peaches. Bake until the pork is very tender and shreds easily, 3 1/2 to 4 hours. Transfer to a large bowl and let rest until cool enough to shred, keeping all the juices in the pot. Shred and reserve.
  • While the pork rests, place the pot with the cooking juices over medium-high heat. Once it starts to bubble, pour in the peach tea and use a wooden spoon to scrape up any browned bits from the bottom and sides of the pot. Return to a boil, reduce the heat to medium and let simmer until the sauce is thickened slightly, 2 to 3 minutes. Add the shredded pork back in the pot and toss to combine.
  • Serve the pork with slices of Texas toast if desired.

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE



Grilled Pork Tenderloin With Spicy Peach Glaze image

A friend gave me this recipe and said it was from Martha Stewart. The original recipe calls for chicken, but I use it for pork tenderloin. I am sure it would be great on chicken as well. Super easy, moist and flavorful.

Provided by Epi Curious

Categories     Pork

Time 45m

Yield 2 tenderloins, 8 serving(s)

Number Of Ingredients 11

1 cup peach preserves or 1 cup jam
1 teaspoon garlic, minced
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
2 lbs pork tenderloin
4 ripe peaches, cut in half and pitted

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.

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