Pork Tenderloin with Peach Honey Mustard
"My grandmother used to make a beef tenderloin stuffed with peaches and basil when we were young, so I altered that recipe and came up with my own unique version for my husband and me," said Mary Beth Harris-Murphree from Tyler, Texas. "It's a household favorite!"2 ServingsPrep: 15 min. Grill: 25 min.
Ingredients
- 1/2 medium peach, peeled
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 pork tenderloin (3/4 pound)
Directions
- Place the peach, mustard and honey in a blender; cover and process
- until blended. Set aside.
- In a large resealable plastic bag, combine the brown sugar, salt,
- pepper and cayenne. Add the pork and shake to coat.
- Coat grill rack with cooking spray before starting the grill. Prepare
- grill for indirect heat. Grill pork, covered, over indirect
- medium-hot heat for 20-25 minutes or until a meat thermometer reads
- 160°. Let stand for 5 minutes before slicing. Serve with peach
- sauce. Yield: 2 servings.
Nutrition Facts: 5-1/2 oz. cooked pork with 3 tablespoons sauce equals 281 calories, 6 g fat (2 g saturated fat), 95 mg cholesterol, 1,611 mg sodium,