KNOXVILLE, Tenn. — Peach Glazed Pork Tenderloin
Ingredients
BRINE:
• 1/4 cup table salt
• 4 cups water or enough to completely cover loins
• 2 (1-2-lb.) pork tenderloins
• coarse ground black pepper
• salt
• pepper
GLAZE:
• 1/2 cup dry white wine
• 1/2 cup peach jam
• 2 fresh jalapenos sliced lengthwise, seeded and deveined
• 1/4 teaspoon red pepper flakes
• 2 tablespoon butter
• 2 cloves garlic minced
• 1/2 cup chicken broth
DIRECTIONS:
• In a container large enough to hold your meat and brine, dissolve the salt in water. Add pork loins. Allow to sit in the brine for at least 2 hours.
• In a small saucepan over medium heat melt butter and saute garlic until soft. Add wine, jam, jalapeno and red pepper flakes bring to a boil and simmer until the mixture is thick and syrupy. Will be reduced to approximately half. Remove from heat and set aside.
• Preheat oven to 400 degrees. Remove your pork loins from the brine and pat dry. Sprinkle tenderloins with salt and black pepper. In a large ovenproof skillet, brown loins over high heat for 2-3 minutes. Pour 3/4 of the glaze over the loins.
• Bake in oven at 400 for 20 minutes or until a meat thermometer registers 150 degrees when inserted to the thickest portion of meat. Remove meat from oven, cover with foil and let rest for 10 minutes before slicing. Reserve drippings from pan.
• Stir broth into pan drippings and cook over medium heat, stirring constantly for approximately 5 minutes or until it reaches your desired consistency. Serve with the sliced tenderloins.
Presented by Pam Phillips, Buffalo Mountain Grille
2/18/2020
