Thursday, September 8, 2011

Peach Glazed Pork Tenderloin

Well it’s been three wonderful days and a great Labor Day weekend. Alex took me away for a two night stay at Lovers Point Inn, in Pacific Grove (Monterey area) for my birthday weekend and what a great time we had. So much beautiful scenery to be seen and lots of fun little shops to visit, as well as some great activities, though we didn’t get to kayak like we had planned (I chickened out), we did get a lot of walking in and had some very enjoyable meals one place in particular had some great clam chowder and very friendly staff, they made you feel like you we’re a part of their family. For those of you who would be interested in visiting, this place was called international cuisine.
On Sunday morning we started the drive home and after a short stop in marina to see the beach, since Carmel was so jam packed we couldn’t find a parking spot, we continued down the road and we’re home by five.
Thankfully I had a thawed out pork tenderloin in the fridge since we had arrived around dinner time and my hubby was sick of restaurant food and ready for a home cooked meal. I gladly obliged. After a long contemplation and some searching I decided to take Food Network’s Robert Irvine’s recipe for a mango demi-glaze and make a few substitutions to make this delicious Peach Glazed Pork Tenderloin served with the sauce which Alex referred to as awesomeness and a side of sweet potato, and salad. Overall it was a great dinner and very easy, I will definitely be making it again.

Peach Glazed Pork Tenderloin


2 C. Beef Broth 
1/2 Red Onion, halved 
1 Tsp Sugar, granulated 
1/2 Tsp Rosemary 
1/2 Tsp Thyme 
1 Tbs Butter 
1/2 C. Peach Puree 
1/8 Tsp Salt 
1/4 Tsp Black Pepper


Preheat Oven to 400 degrees F.
Prepare sauce first by combining broth, onion, sugar, rosemary, thyme, salt and pepper in a medium saucepan over high heat.Cook for about 10 minutes until reduced to 60% remove from heat and strain through sieve. Pour back into saucepan and continue cooking for another 10-15 minutes. Remove from heat, turn off stove top, and whisk in butter. Return to warm stove top to keep warm. 
Next, pan fry tenderloin in butter for about 2-3 minutes per side using a cast iron skillet just to crisp up. Pour about a quarter of the sauce over the tenderloin and bake in oven for 10 minutes. Then flip meat over and add more sauce. Continue this every five minutes until you have cooked the meat for about 25 minutes. Remove from oven, let sit for a few minutes and serve with sauce from skillet with whatever you like, worked well with the sweet potato.      

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