Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches

Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches
Photo by Scott Phillips

Ingredients

  • 3 Tbs. hot pepper jelly
  • 2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed
  • 2 Tbs. silver or gold tequila
  • 1 tsp. finely grated orange zest
  • 2 Tbs. orange or pineapple juice
  • 2 pork tenderloins (1 to 1-¼ lb. each), trimmed of excess fat and silverskin and patted dry
  • Kosher salt and freshly ground black pepper
  • + 1 more ingredients
    • 2 Tbs. extra-virgin olive oil

Prepare a medium-hot grill fire. In a small bowl, whisk the jelly, tequila, orange or pineapple juice, and orange zest. Generously season the pork with salt and pepper. Coat the pork and the peaches with a thin film of the olive oil. If using charcoal, bank the coals so that one side of the gril...

View full recipe at Fine Cooking

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