Best 8 Pork Loins With Peach Jam Recipes

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**Pork Loins with Peach Jam: A Flavorful and Juicy Dish**

Pork loins are a versatile cut of meat that can be cooked in various ways. One delicious option is to prepare them with peach jam, creating a flavorful and juicy dish. The combination of savory pork and sweet peach jam creates a delightful balance of flavors, while the addition of herbs and spices enhances the overall taste. This recipe provides step-by-step instructions for making pork loins with peach jam, along with other variations such as Pork Loin Roast with Peach Salsa, Peach Glazed Grilled Pork Chops, and Peach Pork Chops. Each recipe offers unique flavor combinations and cooking techniques, ensuring that there's something for every taste. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, these recipes have you covered.

Let's cook with our recipes!

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

  • Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

BBQ PEACH PULLED PORK



BBQ Peach Pulled Pork image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 20

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground mustard
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 teaspoon kosher salt
One 3-pound boneless pork shoulder (Boston butt cut), cut into three 1-pound pieces
2 tablespoons olive oil
3/4 cup low-sodium chicken stock
3 tablespoons apple cider vinegar
One 13-ounce jar peach jam
2 tablespoons Dijon mustard
2 cloves garlic
One 8-ounce can tomato sauce
1 tablespoon molasses
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/4 cup fresh parsley, roughly chopped

Steps:

  • Turn a 6-quart multi-cooker to the saute/sear function.
  • Combine the cumin, garlic powder, ginger, mustard, onion powder, pepper, chili powder and 1 tablespoon of the salt in a small mixing bowl. Sprinkle the pork all over with half of the spice rub; set the other half aside.
  • Add the oil to the multi-cooker and sear the pork on all sides. You may need to sear in batches. Pour in the stock, vinegar and half of the jam. Add the mustard and garlic. Close and lock the multi-cooker and set the valve to the sealing position. Turn on, select the high-pressure function and set the timer for 45 minutes.
  • Once the cook time ends, move the valve to the venting position (using a towel to protect your hand) to quickly release the steam. Turn off the cooker and transfer the pork to a cutting board. Strain the pot liquor into a fat separator.
  • While the pork is cooling, assemble the BBQ sauce in the bowl of the multi-cooker: Pour in 1/4 cup of the strained pot liquor and the remaining jam, spice rub and 1 teaspoon salt. Whisk in the tomato sauce, molasses, soy sauce and Worcestershire until evenly combined. Turn on the sear/saute function and cook until the sauce begins to simmer, 2 to 3 minutes. Once the sauce has thickened slightly, turn off the multi-cooker.
  • Pull the tender pork into large chunks using two forks. Add the pulled pork to the hot sauce and toss to combine. Top with parsley. Serve immediately.

SPICY PEACH-GLAZED PORK CHOPS



Spicy Peach-Glazed Pork Chops image

Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.

Provided by Virginia C.

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 4

Number Of Ingredients 9

1 cup peach preserves
1 ½ tablespoons Worcestershire sauce
½ teaspoon chile paste
4 boneless pork chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
½ cup white wine

Steps:

  • In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
  • Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
  • Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g

PORK CHOPS WITH PEACH SAUCE



Pork Chops With Peach Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup peach jam
2 tablespoons ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons cold unsalted butter, cut into small pieces
12 ounces green beans, trimmed
Kosher salt and freshly ground pepper
1 1/2 cups instant flour, such as Wondra
1 teaspoon baking powder
1 large egg white
Vegetable oil, for frying
4 1/4-inch-thick boneless pork loin chops (about 1 pound), trimmed

Steps:

  • Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
  • Photograph by Christopher Testani

PORK LOINS WITH PEACH JAM



Pork Loins With Peach Jam image

Make and share this Pork Loins With Peach Jam recipe from Food.com.

Provided by weekend cooker

Categories     Pork

Time 4h15m

Yield 1 meal, 5-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs pork loin, cut into bite size pieces
2 tablespoons taco seasoning
2 cups mild salsa
1/3 cup peach jam
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Spray slow cooker with non-stick cooking spray.
  • Place pork in slow cooker, and sprinkle with taco seasoning, and stir to coat.
  • Add salsa and jam, stir.
  • Cook on high 3-3 1/2 hours, or until meat is tender.
  • Remove meat to serving dish, and keep warm.
  • In a bowl, blend cornstarch, and water.
  • Turn cooker to high, when sauce simmers, stir in cornstarch water mixture.
  • Continue stirring until fully absorbed.
  • Continue cooking, stirring occasionally, until sauce thickens.
  • Serve over or alongside pork.

PEACH PORK PICANTE



Peach Pork Picante image

This one skillet dish is just peachy! Salsa, seasoning, pork and peach preserves all add up to one fruity, tangy treat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 4

1 pound boneless pork loin, cubed
1 (1 ounce) package taco seasoning mix
1 cup salsa
4 tablespoons peach preserves

Steps:

  • Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 15.1 g, Cholesterol 23.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 617.5 mg, Sugar 10.6 g

ROAST PORK LOIN WITH PEACH GLAZE



Roast Pork Loin With Peach Glaze image

Make and share this Roast Pork Loin With Peach Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 22

1 (4 lb) boneless pork loin roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup peach preserves
2 medium sweet onions, chopped
2 tablespoons finely chopped fresh ginger
2 garlic cloves, minced
2 tablespoons olive oil
4 lbs peaches, cut into chunks (do not peel)
2 granny smith apples, chopped
2 cups white wine vinegar
1 cup pitted dried cherries
1 cup sugar
1 cup firmly packed light brown sugar
1/2 cup dried sweetened cranberries
1/4 cup fresh lime juice
2 tablespoons brandy
1 teaspoon salt
3/4 cup chopped toasted pecans
sliced fresh peach
fresh rosemary sprig

Steps:

  • Rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.
  • Place roast on a rack in a foil-lined broiler pan.
  • Bake in a preheated 450° oven for 45 minutes.
  • Brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155°; remove from oven and let stand 15 minutes.
  • While roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.
  • Stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.
  • Bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).
  • Stir in pecans.
  • Slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.

Nutrition Facts : Calories 909.7, Fat 32.1, SaturatedFat 5, Cholesterol 145.2, Sodium 704.7, Carbohydrate 105.1, Fiber 6.7, Sugar 91.7, Protein 52

PEACH AND JALAPEñO-GLAZED PORK TENDERLOINS



Peach and Jalapeño-Glazed Pork Tenderloins image

Combine the sweetness of peach with the zest of vinegar, ginger and jalapeño chile in a tangy glaze for grilled pork tenderloins - perfect for a scrumptious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 6

1 (10-oz.) jar peach preserves
1/4 cup white wine vinegar
2 tablespoons finely chopped jalapeño chile
1 tablespoon finely chopped gingerroot
2 (3/4-lb.) pork tenderloins
1/4 to 1/2 teaspoon salt

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.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 170 mg, Sugar 24 g

Tips:

  • To ensure your pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, 155 degrees Fahrenheit (68 degrees Celsius) for medium, or 165 degrees Fahrenheit (74 degrees Celsius) for well done.
  • If you don't have peach jam, you can substitute another type of fruit jam, such as apricot or orange.
  • To make the sauce thicker, simmer it for a few minutes longer, or add a cornstarch slurry.
  • Serve the pork loin with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This pork loin with peach jam is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The pork loin is tender and juicy, and the peach jam glaze is sweet and tangy. This dish is sure to be a hit with your family and friends.

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