March 22 THE MONDAY MENU: Peach Glazed Pork Tenderloin

I'm always amazed by the fact that some of the most beautiful and tasteful dishes are in fact some of the easiest to make. Today's recipe for pork tenderloin is no exception.

Pork tenderloin is one of those meats that comes with a lot of its own flavor, but at the same time easily and willingly accepts the flavors of other ingredients. You can spice it up, or sweeten it, or serve it savory. This recipe for Peach Glazed Pork Tenderloin does a little bit of all three.

Peach Glazed Pork Tenderloin

Ingredients

3 pound pork tenderloin
1/4 cup spicy brown mustard
1 leek
1 teaspoon fresh minced Rosemary leaves
1 teaspoon fresh minced Thyme leaves
2 cups peach preserves
Vegetable oil
Kosher salt
Fresh cracked black pepper
Cooking twine

Directions

Preheat oven to 350 degrees F.

Butterfly pork tenderloin by first slicing it fat side down lengthwise one inch from the bottom. Next, carefully pull the halves back and continue to slice into each half one inch from either end. The tenderloin will now be laid open. Cut lines across or diagonal on the meat being careful to not slice all the way through the roast. Salt and pepper both side of the meat and set aside.

Slice leek lengthwise into two half. Brush on a small amount of vegetable oil onto both halves and sautee over medium heat for about two minutes. Remove leak halves and set aside. Add a little oil to your pan, turn heat up to hig.h and let your pan get really hot. Once hot, add pork tenderloin with the fat side down. After that side has caramelized, remove from heat.

Coat the inside of the tenderloin with the spicy brown mustard, sprinkle both sides with thyme and rosemary, and lay the leak halves lengthwise on top. Carefully roll the tenderloin back together and tie with twine.

Place tenderloin in a roasting pan on a wire rack.Coat the outside of the meat with peach preserves and finish in oven uncovered until internal temperature reaches 100 degrees.

Remove from oven and allow to rest for ten minutes (internal temperature will rise to 120). Pork tenderloin is now ready to be sliced and served.

Simple Pork Tenderloin with grilled vegetables

Need a good meal fast? What about a company savvy recipe ready to go at a moments notice? Pork tenderloin is my go-to meat when quick and quality are in order.

Pork tenderloin is the simplest meat to cook. It almost always turns out moist and you can pair it with any of your favorite sauces or vegetables.

Here are a few examples for quick marinades:
Melted jalapeno jelly
Melted apricot preserves
Pineapple chunks with juice
Hoisin sauce and chopped green onions

Pork Tenderloin Recipe
By Jane Jarrell

2 pounds pork tenderloin
1 teaspoon fresh ginger, chopped
1/2 medium onion, minced
1/4 cup fresh basil, chopped
3 tablespoons soy sauce
2 tablespoons salad oil
salt and pepper, to taste

To prepare pork tenderloin, slice into 3/4-inch medallions; set aside. Combine remaining ingredients and place in food processor or blender until well mixed. Pour over meat and marinate 1 hour or overnight. Grill 4 minutes on each side. Place on serving platter and cover. Add grilled vegetables to the platter and serve.

1 large eggplant, sliced into ¼ inch thick rounds
2 red peppers, halved
1 large zucchini. Sliced into thin strips lengthwise
Mozzarella cheese - 8 good sized slices
Olive oil
Vinegar
Salt and pepper, to taste

Preparation:

Start by slicing your vegetables and mix up a little oil and vinegar in a bowl.

Brush the eggplant and zucchini slices with this mixture and grill your peppers, zucchini, and eggplant. These will not all finish at the same time, so keep an eye on your veggies and get them off the grill once they’re ready - the zucchini will take 3-4 minutes per side, the peppers and eggplant 7-8 per side.


Conversation Starter:
What vegetable are you most like and why?