Peach Glazed Pork Tenderloin
Savor the perfect blend of savory and sweet with this Peach Glazed Pork Tenderloin recipe, an elegant yet approachable dish that’s perfect for weeknight dinners or special occasions. Juicy, tender pork tenderloins are seared to golden perfection, locking in moisture and flavor, before being roasted with a luscious glaze made from peach preserves, Dijon mustard, and a hint of apple cider vinegar. A subtle sprinkle of ground cinnamon adds a warm spice that sets this dish apart, while optional fresh rosemary provides a fragrant finishing touch. Ready in just 45 minutes, this recipe delivers gourmet taste with minimal effort, and it pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. Perfectly balanced and irresistibly delicious, this Peach Glazed Pork Tenderloin is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces (1-1.5 lbs each) pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.25 teaspoons ground cinnamon
- 0.5 cups peach preserves
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 sprig fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with a paper towel and place them on a cutting board.
Rub the tenderloins with olive oil, ensuring they are evenly coated.
In a small bowl, mix together the salt, black pepper, garlic powder, and ground cinnamon. Sprinkle this mixture evenly over the pork.
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the tenderloins on all sides for 2-3 minutes per side until golden brown. This step locks in the flavor.
While the pork is searing, combine the peach preserves, Dijon mustard, and apple cider vinegar in a small bowl and mix until smooth.
Once the pork is seared, turn off the heat and brush half of the peach glaze over the tenderloins.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Halfway through cook time, brush the remaining peach glaze over the tenderloins.
Once cooked, remove the skillet from the oven and allow the pork to rest for 5 minutes before slicing.
Slice the pork into medallions, garnish with fresh rosemary if desired, and serve immediately.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 60.3 g | ||
| Protein | 279.5 g | 559% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 84 mg | 6% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5277 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
