Wednesday, July 24, 2013

Roasted Pork Tenderloin with Chipotle Peach Glaze

Roasted Pork Tenderloin with Chipotle Peach Glaze~~Aunt Betty's Kitchen, July 2013

I was inspired yesterday while hopping around the internet looking at and for new recipes to try, and the fact that I had some fresh peaches and a pork tenderloin all defrosted and ready to go started my inspiration.  I found lots of ideas for making a different tenderloin, and took a little of this one, some of that one and what I had in my pantry and created this winner.  This serves 2-4 people.

1-3/4 pound pork tenderloin
1/2 cup peach preserves
1 chipotle pepper in Adobo sauce, diced fine
2 Tbs Adobo sauce
1/4 cup olive oil
1 Tbs lime juice or 1 fresh squeezed lime
1 clove garlic, minced (or 1 Tbs +/- of the pre-minced stuff)
1 Tbs red wine 
1 fresh peach, peeled, pitted & sliced

Preheat oven to 400 degrees F.

Ready for the oven

Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.

 Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top.   Cover.

Bake about 30-45 minutes until internal temperature of the meat reaches 145 degrees.  Pull out of the oven and let meat rest about 10 minutes.
Sauce cookin' up

While meat is resting, pour pan juices into small saucepan while meat is resting.  Bring to the boil, stirring constantly.  Add remaining peach slices (or chopped peaches). Turn heat down and simmer until slightly reduced.

When meat is ready, slice into 1/4"-1/2" medallions.  Put reduced sauce on top and serve. (You could serve up in a gravy boat and let each diner put on their desired amount of sauce.  

Finished, without sauce and ready to slice

The ready plate -- Dive in~
 I served with fresh steamed asparagus and long grain and wild rice.  It was heavenly and deserved a second trip.  If you do not like really spicy foods, reduce the amount of Adobo sauce to 1 Tbs.  But seriously, don't omit it unless you are just super wimpy. I really think the Adobo made the sauce.  

Enjoy!  ~~ Aunt Betty

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