Pork Loins with Peach Jam
Delight your taste buds with this sweet and savory Pork Loins with Peach Jam recipe, a perfect blend of succulent flavor and easy gourmet flair. Juicy pork loins are seasoned to perfection, seared for a golden crust, and then simmered in a luscious peach jam sauce infused with apple cider vinegar, soy sauce, Dijon mustard, and fresh rosemary. The result? Tender pork with a glossy, tangy-sweet glaze that's bursting with flavor. Ready in just 35 minutes, this recipe is ideal for busy weeknights or elegant dinner parties. Serve it alongside roasted vegetables or creamy mashed potatoes for a truly satisfying meal that will impress any crowd. With its unique combination of ingredients and mouthwatering simplicity, this dish is sure to become a household favorite. Perfect for searches like "pork loin recipes with fruit sauce," "pork with peach glaze," or "easy gourmet pork dishes."
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Pork loin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Peach jam
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon (chopped) Fresh rosemary
Instructions
Pat the pork loins dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.
In a large skillet, heat olive oil over medium-high heat. Sear the pork loins for 3 minutes on each side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add peach jam, apple cider vinegar, soy sauce, Dijon mustard, and chopped rosemary. Stir to combine and let it simmer for 2-3 minutes.
Return the seared pork loins to the skillet, making sure to coat them thoroughly with the peach jam sauce.
Lower the heat to medium-low, cover the skillet, and let the pork loins cook for 15-18 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Flip the pork loins halfway through cooking to ensure even glaze distribution.
Once cooked, remove the pork loins from the skillet and let them rest for 5 minutes before serving.
Serve warm with a generous spoonful of the peach jam sauce drizzled over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 142.5 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 614 mg | 13% | |
*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.
