Glazed Pork

By ctaubenheim

Ingredients

• 3/4 cup peach preserves
• 3 Tbsp pure maple syrup
• 3 Tbsp orange juice (not from concentrate)
• 1 Tbsp ancho chili powder
• 2 tsp finely chopped fresh thyme leaves, plus whole sprigs for garnish
• kosher slat and freshly ground black pepper
• 1 1/2 lbs pork tenderloin
• 2 Tbsp canola oil
• Thai red chile, thinly sliced (optional)

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Whisk together the preserves, syrup, juice, ancho powder, thyme, and salt and pepper to taste in a small bowl. Let sit for 15 minutes before using. Heat your grill to high. Brush the tenderloin with the oil and season with salt and pepper. Grill until golden brown and slightly charred on all sides and an instant read thermometer inserted into the center registers 150 degrees, 12 to 15 minutes. Brush with some of the peach glaze during the lat 5 minutes of grilling. Remove from the grill and brush with the remaining glaze. Tent loosely with foil and let rest for 2 minutes before slicing into 1/2 inch thick slices. Garnish with the sliced chile and thyme sprigs.