Stephanie's Meals

I have never had pork taste so good and be so tender!! This recipe wasn’t done in a Crockpot, but it was really easy to slice and tastes phenomenal even as leftovers—either cold or hot. The sweetness of the peach preserves is balanced by the tang of the white wine in the Dijon mustard. With only 6 ingredients, this recipe is at the top of my list for ease of preparation and flavor. I used a glass dish for cooking the pork and it worked wonderfully. I recommend slightly crushing the dried thyme leaves in the palm of your hand right before incorporating into the marinade to get the fragrance and flavor working. I also recommend using a food thermometer so you won’t under- or overcook this dish. (Or any other meat dishes, for that matter. Just remember to wash the probe with soap and water after each temp-taking!!) Pictured left: Peach and Mustard Glazed Pork Tenderloin, carrot medallions, and Really Good Roasted Rosemary-Onion Potatoes

 
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Here’s what you need:

½ cup peach preserves

2 Tablespoonfuls Dijon mustard (I use Grey Poupon)

2 teaspoonfuls vegetable oil

¼ teaspoonful dried thyme leaves, slightly crushed

¼ teaspoonful salt

1 package pork tenderloin (there will most probably be 2 in the pack)

Here’s what you do:

1. Mix all ingredients except pork in a small mixing bowl. Place pork and marinade into resealable plastic bag, seal, and place on plate (in case of leaks). Refrigerate for at least 1 hour, but no more than 8 hours, turning occasionally.
2. Heat oven to 450 degrees.
3. Remove pork from plastic bag, place in baking dish, and pour marinade on top. Bake uncovered for 20-30 minutes, until meat thermometer reads 145 degrees. It is important to let meat rest for 3 minutes to allow final cooking. Stir and reserve marinade.
4. Slice pork, plate, and drizzle cooked marinade on top. Enjoy!!