This dish goes well with the peach jam sauce and freshly sliced peaches. You can refreeze the juice concentrate and use it when needed. Be sure not to overcook the pork or it will be dry.
1. Preheat the oven to 375°F. Line a 9- x 13-inch casserole dish with foil and lightly coat with cooking spray.
2. In a grill pan or sauté pan lightly coated with cooking spray, sear the pork on all sides over medium-high heat, about 2 or 3 minutes on each side. Place on the prepared baking sheet.
3. To make the sauce, combine the jam, juice concentrate, cider vinegar, garlic, Dijon and cornstarch by whisking together in a small bowl. Brush about 2 Tbsp of the sauce over the tenderloin. Bake for about 20 minutes or until cooked to medium (until the meat reaches an internal temperature of 145°F). Let the pork rest for 10 minutes before slicing.
4.”Meanwhile, set a sauté pan over medium heat. Add the peaches and sugar and sauté for 2 minutes. Add the remaining peach jam sauce and cook over high heat for 1 minute or until the sauce is slightly thickened. Drizzle the sauce over the sliced pork. Garnish with cilantro or parsley.
1 1/2 lb pork tenderloin
1/4 cup peach (or apricot) jam
2 Tbsp apple juice concentrate
2 Tbsp apple cider vinegar
1 tsp chopped garlic
1 tsp Dijon mustard
1/2 tsp cornstarch
2 cups sliced fresh or frozen (and defrosted) peaches
1 Tbsp brown sugar
1/4 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 46 g
Fat 6.1 g
Saturated Fat 1.9 g
Carbohydrates 25 g
Cholesterol 94 mg
Sodium 88 mg
Fiber 1.3 g
Prep Time: 5 minutes
Cook Time: 30 minutes
Make Ahead: Prepare the glaze up to 2 days in advance, cover and refrigerate. The dish can be baked up to a day in advance and reheated in a 350°F oven just until warm, about 10 minutes.
Nutrition Watch: Peaches have vitamin A that may help fight the effects of aging.