Peachy Pork Tenderloin

by Karin Calloway

Pork tenderloins have become popular for their leanness and ease of preparation. With a simple marinade, the tenderloins become a flavorful entrée. However, there are times when our busy schedules don’t allow us the time to plan ahead for an overnight marinade.

My mother’s friend, Martha Davis, came up with a pork loin dish that required no marinating time, which I’ve adapted for pork tenderloin. This resulting Peachy Pork Tenderloin gets a flavorful rub of seasoned salt and dried thyme before being roasted in the oven. Once roasted, the pork gets a quick sauce of peach preserves, Worcestershire sauce and ground ginger.

If you have any pork left over, it makes great sandwiches sliced and served on dinner rolls. I like to add an extra peach kick to the sandwiches with a peach-horseradish mayonnaise. Prepare the mayonnaise by combining one cup of reduced-fat mayonnaise with one-half cup of peach preserves and one to two tablespoons of prepared horseradish. Season to taste with salt and pepper, then refrigerate until ready to serve.

  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 2 pork tenderloins, about 2 pounds total
  • 1/2 cup peach preserves*
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground ginger

Preheat oven to 350 degrees F. Season the pork tenderloins with the seasoned salt and thyme, place on a roasting pan and bake 30 minutes.

While the tenderloins roast, combine the preserves, Worcestershire and ginger in a bowl. After the tenderloins have roasted for 30 minutes, remove from the oven and brush liberally with the glaze. Return to the oven and bake for 15 minutes more, or until internal temperature of 160 degrees is reached. (The remaining glaze may be brought to a boil in a saucepan over medium high heat and served alongside the cooked tenderloins.) Slice and serve.

Makes 6 to 8 servings.

*Apricot preserves may be substituted for the peach preserves.

Peachy Pork Tenderloin

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Main Dishes