Grilled Peach and Mustard Glazed Pork Tenderloin

By nekmor

Ingredients

• Marinade
• 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)

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 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. 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. In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.