Pork Tenderloin with Peach Honey Mustard |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My grandmother used to make a beef tenderloin stuffed with peaches and basil when we were young, so I altered that recipe and came up with my own unique version for my husband and me. It's a household favorite! Ingredients:
1/2 medium peach, peeled |
2 tablespoons dijon mustard |
1 tablespoon honey |
1 tablespoon brown sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1 pork tenderloin (3/4 pound) |
Directions:
1. Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.
2. In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.
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