1/2 cup peach preserves
2 tablespoons Dijon mustard
2 teaspoons olive or vegetable oil
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
Pork
2 pork tenderloins (about 3/4 lb each)
1. 1 In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
2. 2 Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
3. 3 In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.
No comments:
Post a Comment