Roasted Pork Tenderloin with Peach Glaze

Discover the complexity and elegance of this wonderful Pork Tenderloin with Sugar Free Peach Glaze.  Nice and tender and full of flavor served with Potatoes and steamed Summer Squash.  Simple ingredients from your pantry will provide this wonderful Sunday dinner.

 Star Ingredient

2 1/2 pounds Pork Tenderloin about (1 package (2) tenderloins)

 Ingredients

                  For the Marinade                                                                                     For the Peach Glaze 

2 tbsp Balsamic Vinegar	1 tbsp Low Sodium Soy Sauce
4 Cloves garlic (minced)	1/4 cup Peach Nectar or Orange juice
2 tbsp Fresh Ginger (minced)	3/4 cup Smuckers Sugar Free Peach Preserves
2 tbsp Olive Oil	1/4 cup Fresh Chop Chives
1 (8oz) pkg "Good Season dried salad dressing recipe mix (Italian Flavor)
1/2 tsp Salt and Crushed Black Pepper

 

Step 1

Preheat oven 400° and prepare 13" x 18" cookie sheet with a rim. Line pan with aluminum foil and spray cooking spray on foil, then set aside.   

Step 2  

Make Marinade - in a gallon size Ziploc bag add balsamic vinegar, garlic, ginger, and olive oil.  Then place the (2) pork loins in the bag, add dried salad dressing mix, salt and crushed black pepper.  Zip bag and make sure the pork loin is covered well with marinade.  Let marinade for about 20 minutes.

 Step 3

Roast Pork Loin - remove pork loins from Ziploc bag and place them on your lined pan, leaving spaced between each loin.  Place in oven and let roast for about 35 - 40 minutes.  Do not let them over cook, you want your pork loin to be nice and moist.  After roasting, remove pork loin from oven and cover with aluminum foil and let rest for about 20 minutes.

 Step 4

Make Peach Glaze - while pork loin is resting.  In a small sauce pan over medium heat, add soy sauce, peach nectar, and peach preserve.  Combine ingredients well and let simmer for about 5 - 8 minutes to form glaze.

Then turn off heat and return to your resting pork loin.

 Step 5

Serve Pork Loin - remove foil and place pork lion of cutting board and slice each loin in 1/4" slices.  Then place on serving platter.  Add fresh chop chives to peach glaze and drizzle glazed over pork loin.

Serve with your favorite veggie and starch to complete your well balance meal.  Enjoy

 Need a roasting pan, check out the links.

 

Herb & Garlic Hasselback Potatoes

Serves - 4 

Ingredients

•  4 medium size baking potatoes, washed and dried
• 1/2 cup Extra Virgin Olive Oil 
• 1/2 cup chopped fresh basil,tarragon, and thyme combined together
• 4 medium size garlic cloves, sliced thin
• 3 slices of turkey bacon diced

1. Preheat oven to 400 degrees F
2. In a medium skillet, add olive oil, turkey bacon and cook until nice and crispy, then add fresh herbs and remove from heat to let cool.
3. Place potato on cutting board starting from one end to the other and make slits about 1/8", be careful not to slice all the way through the bottom.  Repeat this step for each potato.
4. Slip one slice of garlic in between slits (every other slit) of the potatoes until all are evenly distributed. Place potatoes on baking sheet lined with foil and brush them with turkey bacon and herb oil.  Season with salt and pepper and bake for 35 - 45 minutes. Inside should be soft and the outside slightly crisp.
5. To serve, garnish with fresh chives and a dollop of light sour cream. 

Serve Potatoes with Pork Loin with Peach Glaze