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Peach and Jalapeño-Glazed Pork Tenderloins

Prep 30 min
Total 55 min
Servings 6

Combine the sweetness of peach with the zest of vinegar, ginger and jalapeño chile in a tangy glaze for grilled pork tenderloins - perfect for a scrumptious dinner. MORE+ LESS-

By Betty Crocker Kitchens

November 15, 2010

Ingredients

(10-oz.) jar peach preserves

1/4

cup white wine vinegar

tablespoons finely chopped jalapeño chile

tablespoon finely chopped gingerroot

(3/4-lb.) pork tenderloins

1/4

to 1/2 teaspoon salt

Steps

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1

Heat grill. In small saucepan, combine preserves, vinegar, chile and gingerroot; mix well.
2

Sprinkle pork tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with preserves mixture during last 10 minutes of cooking time. Bring any remaining preserves mixture to a boil. Serve with pork.