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Recipe

Grilled Peach- and Mustard-Glazed Pork Tenderloin

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Grilled Peach- and Mustard-Glazed Pork Tenderloin

A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.

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( 25 Ratings)

25 Ratings

5 Stars 64%

4 Stars 16%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 7 )

30581893-5cc6-43e6-901c-71d803e561ae

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PREP TIME 40 Min
TOTAL TIME 1 Hr 40 Min
SERVINGS 6

Marinade

1/2: cup peach preserves

2: tablespoons Dijon mustard

2: teaspoons olive or vegetable oil

1/4: teaspoon dried thyme leaves

1/4: teaspoon salt

Pork

2: pork tenderloins (about 3/4 lb each)

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1 In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
2 Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
3 In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

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Nutrition Information:

1 Serving (1 Serving)

Calories 220

(Calories from Fat 60),

Total Fat 6g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 45mg;
Sodium 280mg;
Total Carbohydrate 19g

(Dietary Fiber 0g,
Sugars 13g),

Protein 22g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 2 %;
Calcium 0 %;
Iron 4 %;

Exchanges:

0 Starch;
1 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
3 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 7 Reviews View All

Posted 7/25/2011 11:08:50 AM REPORT ABUSE GizmoMom said:

Rating:

Made the marinade exactly as directed. I marinated this for about 26 hours in the refrigerator in a ziplock bag (planned on making it for dinner Saturday and something came up so saved it for Sunday). It was too hot to be outside, so I put the meat and marinade in a covered saute pan and simmered it for about 30 minutes (until instant read thermometer read 160), then uncovered to thicken the marinade a bit. Marinade was rather sweet, so I added a dash of cayenne pepper while in the thickening process. It was outstanding! I don't think I'd bother lighting the grill for this, and it will be a repeat performance.

This reply was: Helpful Inspiring

Posted 4/5/2011 7:44:56 PM REPORT ABUSE bigbrains2000 said:

Rating:

I made this tonight and was so disappointed. All I could taste was thyme. I think had it not been in the marinade it probably would have been super yummy! The only difference I made in cooking this is I baked it in the over rather then grilling it.

This reply was: Helpful Inspiring

Posted 6/14/2010 8:15:35 AM REPORT ABUSE btrice said:

Rating:

I made this recipe for my mother's birthday yesterday and my family truly loved it!! I also used apricot preserves. Thanks for the tip on getting a digital thermometer. Even though it was a little over-done, after boiling the remaining marinade, we used it on the meat. It was very tender and tasty. My 4 teenagers loved it as well as my 4 year old!

This reply was: Helpful Inspiring