PORK TENDERLOIN WITH PEACH-CHIPOTLE AND ASPARAGUS

PORK TENDERLOIN WITH PEACH-CHIPOTLE AND ASPARAGUS
PORK TENDERLOIN WITH PEACH-CHIPOTLE AND ASPARAGUS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • peach jam

  • 3

    tablespoons white wine vinegar

  • 2

    cloves garlic chopped

  • 2

    chipotle peppers in adobo sauce drained, seeded and chopped

  • 1

    lb pork tenderloin

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    bunch (9 oz/255 g) asparagus trimmed

  • 1

    tablespoon olive oil

Directions

In small saucepan, bring jam, vinegar, garlic and chipotles to boil over medium-high heat; cook, stirring occasionally, until jam is melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set aside. Sprinkle pork with pinch each of the salt and pepper. Brush pork all over with glaze. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 160?F (71?C), about 18 minutes. Let stand for 5 minutes before carving. Drizzle pork with reserved glaze. Meanwhile, toss together asparagus, oil, and remaining salt and pepper. Add to grill and cook, turning occasionally, until tender-crisp, about 7 minutes. Serve with pork.

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