Tuesday, April 19, 2011

Pork Tenderloin w/ a Peach Twist

With Easter coming up, I really wanted to share a few of my favorite holiday recipes. I know pork tenderloin isn't what you first think of for Easter, but my husband hates turkey and I hate ham! So this is a great alternative! Easter is so late in the year this time around, it is already getting too hot to cook something all day in the oven. So BBQ it is! Again, this is a family favorite, even the kids love it! Peachy Pork Tenderloin (source: a ripped out page of an old Family Fun Magazine) Ingredients: 1/4 cup salt 3/4 cup brown sugar 2 cups boiling water 3 cups ice cubes 2 pork tenderloins, about 2 lbs total 1/4 cup peach preserves 1/2 cup dijon mustard (but don't tell my kids or they will never eat it again!) pepper
1. Pour the salt and sugar into a glass baking dish. Add boiling water and stir until dissolved. Stir in ice cubes to cool the brine. Add tenderloins and marinate for 30 minutes in the refrigerator.
2. While they marinate, prepare grill for cooking. In a small bowl, mix together peach preserves and mustard. Set aside 1/2 of mixture.
3. Remove meat from brine and rinse. Pat dry with paper towel and season with pepper.
Place tenderloins on grill and cook them, turning occasionally, until their internal temperature reaches 145 degrees, about 20 minutes. About 5-8 minutes before the meat is done, brush on the peach-mustard glaze.
Move to cutting board, cover them with foil, and let them rest for 5 minutes. Serve with the reserved glaze.
Serves 6 I used one smaller tenderloin and it served our whole family with about 2 medallions left over. This means: 2 adults, a 10 year-old that eats well, an 8-year-old that doesn't eat much, and a 3 year-old that hardly eats at all. :) Enjoy!

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