Prep 10 mins
Cook 35 mins
A friend gave me this recipe and said it was from Martha Stewart. The original recipe calls for chicken, but I use it for pork tenderloin. I am sure it would be great on chicken as well. Super easy, moist and flavorful.
- 1 cup peach preserves or 1 cup jam
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon soy sauce
- 1 tablespoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon salt, plus more to taste
- 1⁄4 teaspoon fresh ground black pepper, plus more to taste
- 2 lbs pork tenderloin
- 4 ripe peaches, cut in half and pitted
- Heat the grill to medium hot.
- In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
- Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
- Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.
I think we will be serving this next time we have guests for dinner. The peaches (I had peaches from the Okanagan in BC) are amazing, I love the glaze (I made my own preserves; 4 peaches, 1.5 c sugar & about 40 minutes at medium heat yielded about 2 cups), and though I think we may have slightly overdone the pork, the flavor is still amazing. I served this with whipped ginger sweet potatoes and roasted asparagus, though the sweet potatoes may have been overkill with the grilled peaches... All I changed about the recipe was using a little more garlic. Thank you (thank you, thank you) for posting!