Grilled Peach- and Mustard-Glazed Pork Tenderloin

  • Prep 40 min
  • Total 1 hr 40 min
  • Servings 6

Ingredients

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)

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
280mg
12%
Potassium
490mg
14%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
13g
Protein
22g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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