I'm always amazed by the fact that some of the most beautiful and tasteful dishes are in fact some of the easiest to make. Today's recipe for pork tenderloin is no exception.
Pork tenderloin is one of those meats that comes with a lot of its own flavor, but at the same time easily and willingly accepts the flavors of other ingredients. You can spice it up, or sweeten it, or serve it savory. This recipe for Peach Glazed Pork Tenderloin does a little bit of all three.
Peach Glazed Pork Tenderloin
Ingredients
3 pound pork tenderloin
1/4 cup spicy brown mustard
1 leek
1 teaspoon fresh minced Rosemary leaves
1 teaspoon fresh minced Thyme leaves
2 cups peach preserves
Vegetable oil
Kosher salt
Fresh cracked black pepper
Cooking twine
Directions
Preheat oven to 350 degrees F.
Butterfly pork tenderloin by first slicing it fat side down lengthwise one inch from the bottom. Next, carefully pull the halves back and continue to slice into each half one inch from either end. The tenderloin will now be laid open. Cut lines across or diagonal on the meat being careful to not slice all the way through the roast. Salt and pepper both side of the meat and set aside.
Slice leek lengthwise into two half. Brush on a small amount of vegetable oil onto both halves and sautee over medium heat for about two minutes. Remove leak halves and set aside. Add a little oil to your pan, turn heat up to hig.h and let your pan get really hot. Once hot, add pork tenderloin with the fat side down. After that side has caramelized, remove from heat.
Coat the inside of the tenderloin with the spicy brown mustard, sprinkle both sides with thyme and rosemary, and lay the leak halves lengthwise on top. Carefully roll the tenderloin back together and tie with twine.
Place tenderloin in a roasting pan on a wire rack.Coat the outside of the meat with peach preserves and finish in oven uncovered until internal temperature reaches 100 degrees.
Remove from oven and allow to rest for ten minutes (internal temperature will rise to 120). Pork tenderloin is now ready to be sliced and served.
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