Peach And Jalapeño Glazed Pork Tenderloins Recipes

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

PORK CHOPS WITH PEACH JALAPENO SAUCE

Steps:

• Preheat the oven to 400 degrees. In a oven proof large skillet heat the oil on medium high heat. Season the pork with the salt and pepper. Cook pork on each side 3-4 minutes. Remove from pan and set aside. Add onion and peach slices and saute for 1 minute, and then add the wine scraping the bottom of the pan to release the cooked brown bits from the meat. Return pork to the skillet and turn off the heat. In a small bowl. mix together the peach jam with the diced jalapeno and 1/8 teaspoon of salt. Put on top of the pork and place skillet in the oven. Cook for about 8 minutes or until the pork reaches an internal temperature of 145 - 160 degrees F.

PEACH AND JALAPEñO-GLAZED PORK TENDERLOINS

Steps:

• Heat grill. In small saucepan, combine preserves, vinegar, chile and gingerroot; mix well.
• Sprinkle pork tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with preserves mixture during last 10 minutes of cooking time. Bring any remaining preserves mixture to a boil. Serve with pork.

ROASTED PORK TENDERLOIN WITH CHIPOTLE PEACH GLAZE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.
• 3. Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top. Cover.
• 4. Bake about 30-45 minutes until internal temperature of the meat reaches 145 degrees. Pull out of the oven and let meat rest about 10 minutes.
• 5. Pour pan juices into small saucepan while meat is resting. Bring to the boil, stirring constantly. Add remaining peach slices (or chopped peaches). Turn heat down and simmer until slightly reduced, stirring quite frequently as to prevent scorching.
• 6. When meat is ready, slice into 1/4"-1/2" medallions. Put reduced sauce on top and serve. (You could serve up in a gravy boat and let each diner put on their desired amount of sauce.

JALAPENO-APRICOT PORK TENDERLOIN

Steps:

• Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.

JALAPENO-HONEY PORK TENDERLOIN

Steps:

• Place pork in a resealable plastic bag set in a shallow dish.
• For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper.
• Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
• Preheat oven to 425 degree F.
• Drain pork, reserving marinade. Place pork on a rack in a roasting pan.
• Roast in oven for 25 to 35 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 10 minutes of roasting.
• Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.