Pork Tenderloin


Pork Tenderloin

  • 2 tablespoons olive oil
  • 2 pork tenderloins, about 2 pounds
  • grill seasoning, such as steak seasoning or spicy chicken seasoning
  • 1 cup peach jam or preserves
  • 1 small jalapeno pepper, seeded and finely chopped

  1. Wash pork and remove the silver skin and excess fat. Pat dry. Heat oil in a large skillet over medium-high heat. Sprinkle the pork with grill seasoning and sear on all sides, about 8 minutes total.
  2. Meanwhile, combine the preserves and jalapeno in a small saucepan. Bring to a simmer and cook, stirring, for 1 minute.
  3. Heat oven to 350°.
  4. Put the tenderloins in a foil-lined baking dish.
  5. Roast for 10 minutes. Brush with about half of the glaze mixture and roast for 5 to 10 minutes longer (may be longer, depending on thickness of tenderloins), or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of a tenderloin.
  6. Serve with the remaining peach sauce mixture. Serves 4.

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