Peach-Mustard-Glazed Pork Tenderloin

Name: Peach-Mustard-Glazed Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 79 milliliters bourbon; 2 Tbsps butter; 2 Tbsps country-style Dijon mustard; 118 milliliters reduced-sodium chicken broth; 2 Tbsps olive oil; 118 milliliters peach preserves; 1 kilograms pork tenderloins; 0 teaspoons dried crushed red pepper; 1 teaspoons salt; 1 large shallot, minced

Peach-Mustard-Glazed Pork Tenderloin might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains roughly 30g of protein, 12g of fat, and From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Melt butter in a small skillet over medium-high heat; add shallot, and saut 2 to 3 minutes until tender.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted.

Ingredients you will need

Peach Preserves

Preserves

Pour over tenderloins.

Bake at 400 for 20 minutes or until a meat thermometer inserted in thickest portion registers 15

Ingredients you will need

Meat

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Kitchen Thermometer

Oven

Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing.

Equipment you will use

Aluminum Foil

Cutting Board

Frying Pan

Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half.

Ingredients you will need

Broth

Serve with sliced tenderloins.

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 79milliliters

bourbon 2Tbsps

butter 2Tbsps

country-style Dijon mustard 118milliliters

reduced-sodium chicken broth 2Tbsps

olive oil 118milliliters

peach preserves 1kilograms

pork tenderloins 0teaspoons

dried crushed red pepper 1teaspoons

salt 1large

shallot, minced

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Reginato Malbec rosé. It has 4.8 out of 5 stars and a bottle costs about 17 dollars.