Pork Tenderloin with Peach Honey Mustard Recipe

Pork Tenderloin with Peach Honey Mustard Recipe photo by Taste of Home

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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

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Pork Tenderloin with Peach Honey Mustard Recipe

Prep: 15 min. Grill: 25 min.

Yield: 2 Servings

15 25 40

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.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, 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.

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