Peachy Keen Pork Loin Recipes

JUST PEACHY PORK TENDERLOIN

Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PEACHY PORK LOIN

Peachy Pork Loin image

Make and share this Peachy Pork Loin recipe from Food.com.

Provided by quotFoodThe Way To

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 lbs boneless pork loin
1 tablespoon salt
1/2 teaspoon ground pepper
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 cup brown sugar
2 tablespoons chili sauce
1 (29 ounce) peach slices in heavy syrup, undrained

Steps:

In blender combine all ingredients, but pork; blend until smooth.
Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
Add hickory chips, dampened with water to heat source.
Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.

Nutrition Facts : Calories 522.5, Fat 23.8, SaturatedFat 7.2, Cholesterol 95.2, Sodium 1330.2, Carbohydrate 46.5, Fiber 3.4, Sugar 42.4, Protein 30.8

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