Pork Tenderloin With Peach Jalapeno Glaze

Pork Tenderloin With Peach Jalapeno Glaze

Yield: 4 servings


  • 2 tablespoons olive oil
  • 2 pork tenderloins, about 2 pounds
  • Grill seasoning, such as steak seasoning or spicy chicken seasoning
  • 1 cup peach jam or preserves
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 Tbsp water


  1. Wash pork and remove the silver skin and excess fat. Pat dry.
  2. Heat oil in a large cast iron skillet over medium-high heat.
  3. Sprinkle the pork with grill seasoning and sear on all sides, about 8 minutes total.
  4. Meanwhile, combine the preserves, jalapeno and water in a small saucepan.
  5. Bring to a simmer and cook, stirring, for 1 minute.
  6. Heat Dutch oven to 350°.
  7. Roast for 10 minutes.
  8. Brush with about half of the glaze mixture.
  9. Roast for 5 to 10 minutes longer (may be longer, depending on thickness of tenderloins), or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of a tenderloin.
  10. Serve with the remaining peach sauce mixture.


You can perform the searing in the same Dutch oven you use to roast the tenderloin if you wish.


This entry was posted in Main Dish and tagged , . Bookmark the permalink.

Leave a Reply