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
- 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)
- 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.
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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