Best Roasted Pork Tenderloin With Chipotle Peach Glaze Recipes

Roasted Pork Tenderloin with Chipotle Peach Glaze image

Provided by Betty Richardson

Categories Roasts

Time 45m

Number Of Ingredients 9

1-3/4 lb pork tenderloin
1/2 c peach preserves
1 chipotle pepper in adobo sauce, finely diced
2 Tbsp adobo sauce
1/4 c olive oil
1 Tbsp lime juice (or juice of 1 fresh squeezed lime)
1 clove garlic, minced (or appx 1 tbs of the pre-minced)
1 red wine, dry, full bodied
1 medium fresh peach, peeled, pitted & sliced*

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.

Roasted Pork Tenderloin with Peach Glaze image

Provided by Carol White

Categories Roasts

Time 55m

Number Of Ingredients 14

STAR OF SHOW
2 1/2 lb pork tenderloin (1 pkg with (2) loins)
INGREDIENTS FOR MARINADE
2 Tbsp balsamic vinegar
4 clove garlic (minced)
2 Tbsp fresh ginger (minced)
2 Tbsp olive oil
1/2 tsp each salt and black peppr
1 pkg good seasons - ltalian salad dressing recipe mix
INGREDIENTS FOR PEACH GLAZE
1 Tbsp low sodium soy sauce
1/4 c peach nectar or you can use orange juice
3/4 c smuckers sugar free peach preserves
1/4 c fresh chives (chopped)

Steps:

1. Preheat oven 400° and prepare 13" x 18" cookie sheet with a rim. Line pan with aluminum foil and spray cooking spray on foil, then set aside.
2. Make Marinade - in a gallon size Ziploc bag add balsamic vinegar, garlic, ginger, and olive oil. Then place the (2) pork loins in the bag, add dried salad dressing mix, salt and crushed black pepper. Zip bag and make sure the pork loin is covered well with marinade. Let marinade for about 20 minutes
3. Roast Pork Loin - remove pork loins from Ziploc bag and place them on your lined pan, leaving space between each loin. Place in oven and let roast for about 35 - 40 minutes. Do not let them over cook, you want your pork loin to be nice and moist. After roasting, remove pork loin from oven and cover with aluminum foil and let rest for about 20 minutes.
4. Make Peach Glaze - while pork loin is resting. In a small sauce pan over medium heat, add soy sauce, peach nectar, and peach preserve. Combine ingredients well and let simmer for about 5 - 8 minutes to form glaze. Then turn off heat and return to your resting pork loin.
5. Serve Pork Loin - remove foil and place pork lion of cutting board and slice each loin in 1/4" slices. Then place on serving platter. Add fresh chop chives to peach glaze and drizzle glazed over pork loin. Serve with your favorite veggie and starch to complete your well balance meal. Enjoy

Pork Tenderloin with Plum Sauce image

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup apple cider or juice
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon dried thyme
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
PLUM SAUCE:
1/2 cup plum preserves
1/4 cup finely chopped onion
1/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider or juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 garlic clove, minced

Steps:

In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

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