Pork Tenderloin with Tequila-hot Pepper Glaze & Grilled Peaches


No time for a lengthy marinade or a complicated spice rub? In this dish, a few zesty ingredients come together for a punched up glaze, making a favorite cool weather roast into one of summer's most flavorful, quick grilled dinners. 

What you will need

3 Tbs. hot pepper jelly

2 Tbs. silver or gold tequila

2 Tbs. orange or pineapple juice

1 tsp. finely grated orange zest

2 pork tenderloins (1 to 1-1/4 lb. each), trimmed of excess fat and silverskin  and patted dry

Kosher salt and freshly ground black pepper

2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed

2 Tbs. extra-virgin olive oil


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