Peach-Mustard-Glazed Pork Tenderloin

Name: Peach-Mustard-Glazed Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 (1 1/4 lb) pork tenderloin; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 large shallot, minced; 1/2 cup peach preserves; 1/3 cup Bourbon; 2 tablespoons country-style dijon mustard; 1/4 teaspoon dry crushed red pepper; 1/2 cup chicken broth

Submitted by bunkie68

"This recipe was published in Southern Living. I'm posting it here for safekeeping."

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Ready In:: 1hr
Ingredients:: 11
Serves:: 8

ingredients

2 (1 1/4 lb) pork tenderloin
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 large shallot, minced
¹⁄₂ cup peach preserves
¹⁄₃ cup Bourbon
2 tablespoons country-style dijon mustard
¹⁄₄ teaspoon dry crushed red pepper
¹⁄₂ cup chicken broth

directions

Preheat oven to 400 degrees. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing.
Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.

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RECIPE SUBMITTED BY

bunkie68

Brusly, 0

<p>I'm an attorney by education and a court reporter by current employment (love my job!).  A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here!  I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>

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