pork tenderloin with peach ginger glaze

10 | August 12, 2010

If you have keeping up with our family this summer you know by now how much we love our Texas peaches. Especially those from our family ranch, the 308. Our house was bombarded with them for weeks and I have the fruit flies to prove it. After all of the peaches are consumed and our faces are no longer covered with sticky sweet peach nectar, the house becomes oddly quite as we know summer is almost over. But then there’s always a saving grace….a knock on the door and there in all of it’s glory is this…

Don’t know where we’d be if it wasn’t for my in-laws and their mad jelly/jam making skills! I used to take on this monumental task of preserving the summer’s plum and peach harvest but can you imagine me doing that now? Yikes! I know if I did this year I would have sticky jam ridden hair, Mia would be running around with my jar tongs, and there would absolutely be jam on my ceiling and our probably cat.

While you get that image out of your head here is another. Mouth-watering pork tenderloin with a sweet and savory peach ginger glaze. Do I need say more? I came up with this after my husband couldn’t stop talking about a chicken appetizer with a peach ginger dip her had in California recently. If you don’t have homemade organic peach jam in your pantry, no worries, the store has plenty. This was so easy and simple and it was perfect for little Miss Picky Pants over here. At 21 months old she ate it up. Enjoy!

pork tenderloin with peach ginger glaze serves 6 with plenty of leftovers

  • 2/3 cup peach jam
  • 1 1/2 tsp dijon mustard
  • 1 Tbs sesame seed oil (dark not light)
  • 1 tsp ground ginger or 1 1/2 tsp fresh ginger
  • 2 pork tenderloins, 1 pound each

Preheat oven to 450°.

In a bowl, mix together the peach jam, dijon mustard, sesame seed oil, and ginger. Someone (aka me) forgot fresh ginger at the store but ground worked just fine.

Place the tenderloins in a baking dish and evenly spread the peach mixture over both tenderloins. Cover with foil and place in the oven. Roast for 25 minutes or until the tenderloins are cooked through. Note: Pork tenderloin is at it’s best when served a little pink. Not much just a little. So don’t worry and place it back in the oven if it has a slightly pink , medium-well, color.

Remove from oven and allow to rest for 5 to 10 minutes. The remainder of the peach glaze in the pan makes for a nice sauce! Spoon over sliced pork and serve. To make a fast meal, I made couscous (add 1 cup of couscous to 1 cup of boiling water, turn off heat and let sit covered for 5 minutes) and a spinach salad with feta cheese and walnuts.

bye-bye for now summer peaches. see you next year

    Comments

  • Harper m


    Please please please tell me that you sell the jam from your ranch! I used to live in Texas and there is nothing like a Texas peach.

  • Emily


    This looks fantastic! If it is nearly as good as the pork tenderloin with balsalmic rosemary sauce from here then I’m all over it! Thanks for posting!

  • Jen


    Just have to let you know that whenever I get stumped on what to cook all I have to do is come here. You never fail! This looks like a good one!

  • Mary mac


    Coming over from FoodBuzz. Love your site

  • Katie k


    Yum!!! Seriously? I want this now.

  • RavieNomNoms


    Wow! This looks so goooooooooooood!

  • Kim (Liv Life)


    Mmmm!!! I love peaches and pork tenderloin! My recipe is a bit different, but I’m eager to try this one. Nicely done!

  • Amy Barton


    Yum Yum

  • Barbara


    I wish you had printer friendly recipes.

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