Peach Glazed Pork Tenderloin


1 - 1 1/2 lb pork tenderloin

sea salt and pepper to taste

1 tablespoon butter

1 tablespoon olive oil

3 tablespoons dry white wine

1 teaspoon fresh thyme

1/2 cup chicken stock

1/2 cup Peach preserves

1 tablespoon Dijon mustard

Separate tenderloins, pat dry with paper towels and season with sea salt, freshly cracked black pepper on all sides.

Melt butter and olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides.

Pour wine, thyme and chicken stock into skillet and bake at 400 for 10 minutes.

In a bowl whisk the Peach preserves and Dijon mustard together.

Brush over the top, sides of tenderloins and continue baking another 10 to 15 minutes or 145 medium rare, 150 medium, 155-160 well done.

Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.
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