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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 )

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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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Expert Tips

Apricot preserves can be used instead of the peach preserves.

Zippered freezer plastic bags are great for mess-free marinating. Place the meat in the bag, fold over the top and squeeze out all the air, allowing the marinade to completely coat the food. When it's time to grill, take the bag outside and transfer the marinated meat to the grill.

Got questions? Our experts have the answers. Ask Betty now.

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*:

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