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After consulting with the posting chef, I decided to try this dish with pork tenderloin. The results were just wonderful and left us scrambling for the cooked marinade which is a bit like a hot fruity salsa/chutney. Next time I will d a full batch for the equivalent sized cut. Since I do like pork with fruit, mine did include 1/2 canned peach diced up in addition to the peach fruit spread. To make this for tenderloin, followed the directions for the marinade and let it set up overnight, on the counter 30 minutes before cooking. I cooked the pork at 475 with no marinade for 6 minutes to give the cut a little seal; then reduced the temperature to 400, added the marinade on top and cooked an additional 12-14 minutes until the meat reached 160 degrees. It was just so good I really don't much to add other than do try it. Even the leftovers were sensational. Thanks French Tart!
This was really delicious! The marinade was very flavorful, and the cayenne in particular added quite a nice kick to the pork. Because the weather is too cold for outdoor grilling, I oven-baked mine and the pork chops came out very moist. Next time, I think I'll kick up the cayenne about 1/2 teaspoon or so, because I thought it was the key to the marinade. Thanks for sharing your recipe, French Tart.
Made for you as a Thank You from Holiday Tag! SUPER flavour! Tres Piquant as well! LOL Very easy...no fuss no muss and it turned out wonderfully...Merci cher ami!
i made this with a mustard and honey base, did add paprika it was quite good.