Pork Tenderloin With Peach Honey Mustard Recipes

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GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN



Grilled Peach- and Mustard-Glazed Pork Tenderloin image

A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 6

1/2 cup peach preserves
2 tablespoons Dijon mustard
2 teaspoons olive or vegetable oil
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
2 pork tenderloins (about 3/4 lb each)

Steps:

  • In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
  • Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 13 g, TransFat 0 g

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
GLAZE:
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 226 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE



Pork Tenderloin with Peach-Mustard Sauce image

The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

Provided by Bryan Furman

Categories     Bon Appétit     Dinner     Summer     Pork     Pork Tenderloin     Grill/Barbecue     Grill     Peach     Mustard

Yield 8 servings

Number Of Ingredients 13

Peach-Mustard Sauce:
2 large ripe peaches, peeled, cut into small pieces
1/4 cup ketchup
3 Tbsp. Dijon mustard
1 tsp. light brown sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. (or more) kosher salt
Pork:
2 pork tenderloins (about 1 lb. each)
4 tsp. kosher salt
1 tsp. freshly cracked black pepper
Vegetable oil (for grill)
1/2 cup peach preserves, warmed

Steps:

  • Peach-Mustard Sauce:
  • Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
  • Pork:
  • Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
  • Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
  • Serve sliced pork with Peach-Mustard Sauce alongside.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover and chill.

HONEY MUSTARD PORK TENDERLOIN



Honey Mustard Pork Tenderloin image

Make and share this Honey Mustard Pork Tenderloin recipe from Food.com.

Provided by joshua cynthia sc

Categories     Pork

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 8

3/4 cup honey
6 tablespoons light brown sugar
6 tablespoons cider vinegar
3 tablespoons Dijon mustard
1 1/2 teaspoons paprika
4 (3/4 lb) pork tenderloin
1 teaspoon salt
1 teaspoon pepper

Steps:

  • STIR TOGETHER 1ST 5 INGREDIENTS.
  • WELL BLENDED.
  • PLACE PORK IN LARGE GREASED CASSEROLE DISH.
  • SPRINKLE EVENLY SALT AND PEPPER.
  • POUR HONEY MIXTURE OVER PORK.
  • BAKE UNCOVERED AT 375 DEGREES FOR 30 MINUTES MIDDLE SHOULD BE SLIGHT PINK.
  • ENJOY!

Nutrition Facts : Calories 557.3, Fat 10.1, SaturatedFat 3.3, Cholesterol 177.1, Sodium 717, Carbohydrate 59.5, Fiber 0.8, Sugar 58, Protein 57

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