Peach and Mustard Glazed Pork Tenderloin

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IngredientsPork Tenderloin Peach Mustard Glaze

  • ½ cup peach preserves
  • 2 tablespoons Dijon mustard
  • 2 teaspoons of vegetable oil
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • 2 pork tenderloins (about ¾ pound each)


  1.  To make marinade, mix all ingredients except pork.
  2. Place pork and marinade in a resalable plastic food storage bag or shallow glass or plastic dish.
  3. Place pork and marinade in refrigerator at least 2 hours, over night is best.
  4. Place pork in a baking dish, insert meat thermometer in thickest part of pork.
  5. Bake uncovered 25 – 30 minutes or until thermometer reads 155°. Cover pork with aluminum foil and let stand 10 – 15 minutes, brushing ones with the reserved marinade, until thermometer reads 160° (temperature will continue to rise about 5°, and pork will be easier to carve)
  6. Heat marinade to boiling. Boyle 1 minute, stirring constantly.
  7. Cut pork into slices.
  8. Serve with marinade.


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