Ingredients for Peach Glazed Pork Tenderloin
- 1 (1-1.5 pound) pork tenderloin
- 1 tablespoon olive oil
- Dried Thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Peach Preserves
- Worcestershire Sauce
- Ground Ginger
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How to Make Peach Glazed Pork Tenderloin
- Preheat oven to 425°F (220°C).
- In a small bowl, combine 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pat the pork tenderloin dry with paper towels. Rub 1 tablespoon olive oil all over the tenderloin. Sprinkle the herb mixture evenly over the meat.
- Cover and refrigerate for at least 2 hours, or preferably overnight.
- While the pork is marinating, prepare the glaze: In a small saucepan, combine 1 cup peach preserves, 2 tablespoons Worcestershire sauce, and 1 tablespoon grated fresh ginger.
- Bring the glaze to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Set aside.
- Place the pork tenderloin on a rack in a shallow roasting pan.
- Roast for 30 minutes, or until a meat thermometer inserted into the thickest part registers 160°F (71°C).
- Remove from oven and tent loosely with foil. Let rest for 15 minutes before slicing.
- Slice the pork tenderloin and pour the peach glaze over the slices. Return to the oven for 2-3 minutes to heat the glaze through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
70g
Fat
15g
Carbs
8g
