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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. It's a household favorite! —Mary Beth Harris-Murphree, Tyler, Texas
Nutritional 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, 21 g carbohydrate, 1 g fiber, 34 g protein.
Originally published as Pork Tenderloin with Peach Honey Mustard in Cooking for 2 Summer 2008, p26
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jul. 16, 2012 by angelasandoval
This was outstanding! The pork was delicious and the sauce complimented it well. However, I was disappointed that the peach flavor didn't shine through more in the sauce. Next time I'll cut the mustard just a bit in hopes that the peach flavor will become more prominent.
Reviewed on Jun. 16, 2012 by chefandersen
This is an amazing recipe...my husband didn't like the peach mustard on it, but loved the pork. The rest of the family LOVED the entire dish!
Reviewed on Jun. 05, 2012 by pete008901
This is such a nice recipe..
Reviewed on May. 30, 2012 by Heather1176
I would definitely make this recipe again. No doubt. One of the best Tenderloin recipe I've ever tasted in my entire life. I definitely love pork and it's tender and juicy meat. There are many pork recipes out there that will surely leave your mouth asking for more. Recipes such as the one I saw at Gourmandia. Great sites. Thumbs up! :)
Reviewed on Jul. 07, 2011 by aorla846
I tripled the dry ingredients and used it as a rub on (5) boneless pork chops. It had a kick to it, but the peach sauce really balanced it out - my husband and I loved it!
Reviewed on Jul. 07, 2011 by astaerickson
very tasty - I made it for compnay - I received raves
Reviewed on Jul. 07, 2011 by vieux
Very good. I added 1/4 cup of white wine and some fresh chopped sage then heated it to reduce to a sauce consistency.minimaus if you want to use a slow cooker use a much less expensive, fattier and tougher cut (something better for stewing). If you use tenderloin a slow cooker will just produce a dried out, stringy and flavourless final product and you will be very disappointed.
Very good. I added 1/4 cup of white wine and some fresh chopped sage then heated it to reduce to a sauce consistency.
minimaus if you want to use a slow cooker use a much less expensive, fattier and tougher cut (something better for stewing). If you use tenderloin a slow cooker will just produce a dried out, stringy and flavourless final product and you will be very disappointed.
Reviewed on Jul. 06, 2011 by ngertka
Loved it! I wrapped it in foil and cooked it over an open flame on our campfire. We do all our cooking outdoors and everyone loved it! Karen Gertzen, Williams Lake, British Columbia
Reviewed on Jun. 12, 2009 by annie1992
kat, just use your oven at whatever time and temperature you would use to do any other pork loin that size. I'd marinate the pork then roast it in the oven at 400 for about 25 minutes. It's a small, tender, expensive piece of meat and you don't want to overcook it.
Reviewed on Jun. 11, 2009 by dellaventura
sound wonderful. I would use the marinade for a dipper, than roll the tenderloin in nuts and bake.heat marmalde and serve.
sound wonderful. I would use the marinade for a dipper, than roll the tenderloin in nuts and bake.
heat marmalde and serve.
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