Best 7 Pork Tenderloin With Peach Honey Mustard Recipes

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

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

GRILLED PORK-AND-PEACH SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• Preheat a grill to medium-high (400°F to 450°F). Pat pork dry with paper towels. Sprinkle all over with barbecue seasoning and 2 teaspoons of the salt; rub with 1 tablespoon of the oil. Set aside.
• Line a baking sheet with aluminum foil. Toss together peaches, onion, and 2 tablespoons of the oil on prepared baking sheet; push mixture to 1 half of baking sheet. Place baguette slices on other half of baking sheet. Brush baguette evenly on both sides with 2 tablespoons of the oil; sprinkle with 1 teaspoon of the salt.
• Arrange peaches and onion, cut sides down, on 1 section of oiled grill grates. Arrange baguette slices on a separate section of oiled grates. Grill the bread, uncovered, until toasted and crisp, 1 to 2 minutes per side. Remove from grill. Grill peaches and onion, uncovered and undisturbed, until charred and slightly softened, 3 to 4 minutes total. Remove from grill. Let peaches cool 5 minutes; slice into 1-inch wedges. Set aside.
• Reduce heat on 1 side of grill to low (250°F to 300°F); keep other side at medium-high (400°F to 450°F). Place pork on grates over medium-high heat. Grill, uncovered, until browned on all sides, turning occasionally, 6 to 8 minutes total. Move pork to grates over low heat; add onion, cut sides down, to grates over low heat. Grill, covered and undisturbed, until onion is softened and a thermometer inserted into thickest portion of pork registers 140°F, about 12 minutes. Remove onion and pork from grill; cool 10 minutes.
• Meanwhile, whisk together vinegar, Dijon, stone-ground mustard, and honey in a large bowl until combined. Slowly whisk in remaining ¼ cup oil.
• Thinly slice pork. Remove and discard onion cores; cut onion into 1-inch wedges. Add arugula and remaining ½ teaspoon salt to salad dressing bowl; toss to coat. Arrange arugula mixture on a platter; top with pork, peaches, and onion. Tear grilled baguette slices over salad before serving.

MUSTARD-GLAZED PORK TENDERLOIN

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.

GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN

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.

PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE

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.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).