Bursting with flavor, this peach glazed pork tenderloin is simple enough for a weekday dinner yet fancy enough to serve to guests. Best of all, the ingredients are simple, healthy, and free from refined sugars, gluten, and dairy.
- about 1.5 lb pork tenderloin
- 6 tablespoons peach jam or preserves (about 6 ounces)
- 1 tablespoon coconut aminos
- 1.5 teaspoons white wine vingegar
- 1 garlic clove, peeled and minced
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon freshly ground black pepper
- Heat a cast iron grill pan over medium-high heat.
- Place tenderloin on the pan and grill about 10 minutes, turning occasionally.
- While the tenderloin cooks, combine peach preserves, coconut aminos, vinegar, garlic, salt, and pepper in a small bowl.
- Baste the tenderloin with this peach mixture, turning and brushing frequently, until the pork reaches 145 F. (Insert meat thermometer.)
- Remove tenderloin from the pan and allow to rest for a few minutes.
- Quickly heat any remaining peach glaze in a small pan, stirring to prevent scorching. If necessary, add more peach preserves to create a sauce for garnishing. Note: alternatively, you can divide the sauce before basting the tenderloins to avoid any risk of contamination from the raw meat.
- Cut pork crosswise into slices and serve with warmed peach glaze.
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