Peach-Mustard Glazed Pork Tenderloin

If you’re stuck in a “chicken for dinner” rut, try putting pork tenderloin on the menu.  Peach-Mustard Glazed Pork Tenderloin is perfect for any night of the week and the flavors are incredible.  The original recipe called for apricots but I was unable to find any so I went with peach – I thought it worked perfectly.

The glaze starts by sautéing shallots and rosemary in a little olive oil.  You then add in brown sugar for sweetness, vinegar for a pop of flavor, mustard for some tang, salt and the sweet peaches that are chopped.  Simply cook until thickened.

The pork tenderloin is seasoned with salt and pepper before being seared in an oven-safe skillet.  Once browned on all sides, top with some of the glaze and bake for 10 minutes.  Remove the pork and top with more glaze and bake for 6-8 minutes.  Let rest for 5 minutes before cutting.

While the pork rests, whip up a super simple salad to serve alongside the pork.  A dressing is made by whisking together some olive oil, cider vinegar, honey, salt and pepper.  Toss greens, red onion, and pistachios with the dressing and then top with pecorino-romano cheese.


We both LOVED this dinner.

It was a great “between summer and fall” dinner and I don’t think you’ll be disappointed if you give it a try!


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