roasted pork tenderloin with chipotle peach glaze

Name: Roasted Pork Tenderloin with Chipotle Peach Glaze
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 1-3/4 pound(s) pork tenderloin; 1/2 cup(s) peach preserves; 1 - chipotle pepper in adobo sauce, finely diced; 2 tablespoon(s) adobo sauce; 1/4 cup(s) olive oil; 1 tablespoon(s) lime juice (or juice of 1 fresh squeezed lime); 1 clove(s) garlic, minced (or appx 1 tbs of the pre-minced); 1 - red wine, dry, full bodied; 1 medium fresh peach, peeled, pitted & sliced*

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38 Pinches 4 Photos

Betty Richardson

Quinlan, TX

Updated on Jul 24, 2013

I was inspired 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. 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. Recipe can be easily increased by using a large or multiple tenderloins. Makes quite a bit of sauce. If you aren't into spicy foods, just use the 1 pepper & omit the extra Adobo sauce. But I really feel the Adobo makes the sauce.

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Roasted Pork Tenderloin with Chipotle Peach Glaze. Delicious~

prep time 15 Min

cook time 30 Min

method ---

yield 2-4 serving(s)

Ingredients

1-3/4 pound pork tenderloin
1/2 cup peach preserves
1 - chipotle pepper in adobo sauce, finely diced
2 tablespoons adobo sauce
1/4 cup olive oil
1 tablespoon lime juice (or juice of 1 fresh squeezed lime)
1 clove garlic, minced (or appx 1 tbs of the pre-minced)
1 - red wine, dry, full bodied
1 medium fresh peach, peeled, pitted & sliced*

How To Make roasted pork tenderloin with chipotle peach glaze

Step 1

Preheat oven to 400 degrees F.

Step 2

Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.
Step 3

Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top. Cover.
Step 4

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.
Step 5

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, stirring quite frequently as to prevent scorching.
Step 6

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.
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