**Grilled Peach and Mustard Glazed Pork Tenderloin: A Culinary Symphony of Sweet, Savory, and Tangy Flavors**
Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the sweetness of grilled peaches, the tanginess of mustard, and the savory richness of tender pork tenderloin. This grilled peach and mustard glazed pork tenderloin recipe takes you on a flavor journey like no other. With step-by-step instructions and a detailed ingredient list, this recipe ensures that even novice cooks can create a restaurant-worthy dish in the comfort of their own kitchen. But that's not all; this article also offers a delightful collection of additional recipes that complement the main dish perfectly. Discover the secrets to making a refreshing peach salsa that adds a burst of freshness to your meal. Learn how to prepare a creamy and tangy mustard sauce that elevates the pork tenderloin to new heights of flavor. And for a side dish that ties everything together, explore the recipe for a flavorful grilled corn on the cob that adds a smoky, sweet element to your culinary symphony. Get ready to embark on a culinary adventure that will leave your taste buds dancing with joy.
GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN
A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
- Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
- In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.
Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 13 g, TransFat 0 g
ROSEMARY-MUSTARD PORK WITH PEACHES
Steps:
- Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
- Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
- Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
- Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
- Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE
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
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.
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE
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
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.
GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- For sauce:
- Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
- Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
- For pork:
- Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
- Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
- *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.
Tips:
- For the best flavor, use ripe peaches. If your peaches are not ripe, you can speed up the ripening process by placing them in a paper bag with an apple or banana.
- If you don't have a grill, you can cook the pork tenderloin in a grill pan over medium heat.
- Be careful not to overcook the pork tenderloin. It should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Let the pork tenderloin rest for a few minutes before slicing. This will help the juices redistribute and make the meat more tender.
- Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Grilled Peach and Mustard Glazed Pork Tenderloin is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork tenderloin is juicy and tender, and the peach and mustard glaze is the perfect complement. This dish is sure to be a hit with your family and friends.
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