Honey-Peach Glazed Pork Tenderloin
by Suzanna Kelley
serves: 6
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This flavorful pork recipe by D. Rattray goes great with your favorite green veggie or side dish, and the leftover sliced park makes great sandwiches. |
Ingredients: |
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1 cup |
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peach preserves |
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2 tablespoons |
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honey |
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juice of 1 small lemon |
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1 |
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boneless pork loin roast about 3 lbs |
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salt and pepper to taste |
Directions: |
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In a medium saucepan, combine the peach preserves, honey, and lemon. Bring to a boil; reduce heat and summer for 2 minutes. Set aside.
Heat oven to 350 degrees. Line a 13x9x2 inch backing pan with foil.
Sprinkle the pork roast with salt and pepper. Place the roast, fat side up, in the prepared pan. Roast fro 1 hour.
Brush the roast all over with the peach glaze mixture. Continue roasting for about 30 to 40 minutes, brushing with glaze frequently. A meat thermometer should read 160 degrees when inserted in the center of the roast.
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