Blogging is weird sometimes. I hope I can say that if you follow me, and apologize for doing so you’re someone who just stopped by once in like 10 years to look at this recipe. But I develop recipes, make food, take a pic or two (or like a hundred, hoping to get a good one), and put it out there. And it’s kind of like having someone over for dinner. “Will you like it?” I wonder. Oh, the angst. But I’m pretty sure you’ll like this Peach Glazed Pork Tenderloin! We do…a lot.
This Peach Glazed Pork Tenderloin has the most marvelous peach glaze. (Um, maybe the title Peach Glazed Pork Tenderloin gave that away?) The final dish doesn’t really end up tasting like peaches, but more like some mysterious deep umami deliciousness. And it’s super simple to make. Bonus.
About Peach Glazed Pork Tenderloin:
This dish has a nice play of caramelized sweet with a touch of sour from the lime (or vinegar – either is fabulous.) There’s also the faintest bit of heat from a dash or two of hot sauce or a bit of sriracha. I based the recipe off of my daughter’s Apricot Dipping Sauce. (Jessi also uses that sauce with pork, too. I like it with pretzels!)
What to Serve Along Side:
I served this with a Watermelon & Tomato Salad. but I have a disclaimer. I loved the salad, but the folks, my fave octogenarians, were reluctant. Very reluctant. They just picked a bit and looked unhappy. So maybe it’s too, too far out there for some people.
If you’d like to go heartier, this would be fabulous with creamy, cheesy grits, maybe like these Simple Instant Grits, and will they’ll give a nod to the South coz Peaches & the South go hand and hand in my mind! Then maybe add something green alongside. Maybe these Healthy Braised Turnip Greens.
There’s no doubt there’s just a touch of Asian flair in the glaze, too. So I could def see some Asian broccoli (or any broccoli) along with rice or maybe on the lighter side this California Steak Salad w/o the steak, of course!
Making Peach Glazed Pork Tenderloin:
The hardest part of the recipe is trimming the silverskin. Make sure to sharpen your knife and that job goes so quickly and easily!
Basically, you’ll brown your pork tenderloin (tie it in intervals if you wish it to be even and round) and mix up a quick glaze. Then brush the tenderloin with the glaze and roast, glazing twice more. Cook to desired doneness. Easy peasy!
I love this recipe because there is basically no prep, no fuss, no bother beyond stirring a few ingredients together, and the browning, and the payoff in terms of flavor and presentation are great!
Saving Money on Peach Glazed Pork Tenderloin:
Here’s the thing about Pork Tenderloin. Yeah, it’s delish and tender and juicy. It’s also perfect for a special family dinner or company when it’s “dressed up” but it’s not so expensive that it always has to be saved for a special occasion. Ideally, serve it with some great sides because tenderloins are not overly large.
Pork tenderloin goes on sale pretty regularly and since they’re put out by producers (like Hormel) there may be coupons, so you can save some bank. Look for a sale that’s buy one, get one free and then (if your store lets you) use two $1.00 off coupons. You can see more about buying, prepping, and tying a tenderloin, beef or pork, here. Watch out for cut-down pork loins sold as the tenderloin; they’re not the same cut and someone’s trying to fool you by charging too much.
Follow a coupon matching site and they’ll let you know when a deal like that comes up. Buy low. Always buy low. And buy extra when you buy low and toss it in the freezer.Print
Peach Glazed Pork Tenderloin
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: main dish
- Cuisine: American
- 1 – 2 tablespoons olive oil
- 1 (1 1/4 pound) pork tenderloin, trimmed of silverskin
- 3 tablespoons peach preserves, plus a tablespoon or two extra for sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons fresh lime juice (or a teaspoon apple cider vinegar)
- 1 garlic clove, grated
- 1/2 teaspoon salt
- dash of Tabasco or Sriracha, optional
- salt & pepper to taste
Preheat oven to 400 degrees F. If desired and to cook evenly, tie off pork tenderloin at 1 1/2″ intervals.
Heat an ovenproof skillet over medium-high heat. Add a tablespoon or two of oil. Brown pork tenderloin well on all sides.
While pork is cooking, combine preserves, soy sauce, lime or vinegar, and garlic in a microwave-safe bowl. Microwave at high in 30-second intervals, or until the preserves are just melted. Add the salt and a dash or two of hot sauce.
Brush the tenderloin with the preserve mixtures and place in oven for about 15 to 20 minutes. Brush the preserve mixture on again, about halfway through cooking time and again when nearly done. Watch the residue at the bottom of the pan so it doesn’t burn, adding a little water if needed.
Remove from oven when a thermometer registers 145°F to 160°F, depending on your preference. Remove to a cutting board or platter and let stand several minutes. Add another tablespoon or so of the preserves to the juices in the pan and pour over the pork if desired. Cut pork crosswise into slices. Sprinkle evenly with salt and pepper.
Keywords: Bargain Meal of the Week, Frugal Hausfrau, Jam Jelly or Preserves, peach glazed pork tenderloin, peaches, Pork, Pork Tenderloin
I’ll be sharing this recipe to Angie’s Fiesta Friday , hosted this week by Liz @ spades, spatulas & spoons, and Jenny @ Jenny Is Baking. If you have a minute, click over to Fiesta Friday & see all the link-ups, or Liz & Jenny’s blogs.