Peach Preserve Glaze For Pork Recipes

ROASTED PORK TENDERLOIN WITH CHIPOTLE PEACH GLAZE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.
• 3. Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top. Cover.
• 4. Bake about 30-45 minutes until internal temperature of the meat reaches 145 degrees. Pull out of the oven and let meat rest about 10 minutes.
• 5. Pour pan juices into small saucepan while meat is resting. Bring to the boil, stirring constantly. Add remaining peach slices (or chopped peaches). Turn heat down and simmer until slightly reduced, stirring quite frequently as to prevent scorching.
• 6. When meat is ready, slice into 1/4"-1/2" medallions. Put reduced sauce on top and serve. (You could serve up in a gravy boat and let each diner put on their desired amount of sauce.

ROASTED PORK TENDERLOIN WITH PEACH GLAZE

Steps:

• 1. Preheat oven 400° and prepare 13" x 18" cookie sheet with a rim. Line pan with aluminum foil and spray cooking spray on foil, then set aside.
• 2. Make Marinade - in a gallon size Ziploc bag add balsamic vinegar, garlic, ginger, and olive oil. Then place the (2) pork loins in the bag, add dried salad dressing mix, salt and crushed black pepper. Zip bag and make sure the pork loin is covered well with marinade. Let marinade for about 20 minutes
• 3. Roast Pork Loin - remove pork loins from Ziploc bag and place them on your lined pan, leaving space between each loin. Place in oven and let roast for about 35 - 40 minutes. Do not let them over cook, you want your pork loin to be nice and moist. After roasting, remove pork loin from oven and cover with aluminum foil and let rest for about 20 minutes.
• 4. Make Peach Glaze - while pork loin is resting. In a small sauce pan over medium heat, add soy sauce, peach nectar, and peach preserve. Combine ingredients well and let simmer for about 5 - 8 minutes to form glaze. Then turn off heat and return to your resting pork loin.
• 5. Serve Pork Loin - remove foil and place pork lion of cutting board and slice each loin in 1/4" slices. Then place on serving platter. Add fresh chop chives to peach glaze and drizzle glazed over pork loin. Serve with your favorite veggie and starch to complete your well balance meal. Enjoy

PEACH GLAZED PORK TENDERLOIN

Steps:

• In a small mixing bowl, stir together thyme, salt and pepper.
• Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
• Cover and refrigerate 2 hours or overnight.
• For glaze, stir together preserves, Worcestershire and ginger; set aside.
• Place tenderloin on a rack in shallow roasting pan. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 160°F
• Cover with foil and let sit for 15 minutes before carving. Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

PORK ROAST WITH GINGER PEACH GLAZE

Steps:

• combine season salt and thyme, rub on all sides of roast.
• Grill over indirect heat or bakes 1 1/2 hours at 350 or until done.
• combine preserves, worcestershire sauce, ginger.
• coat pork roast with preserves mixture during the last 10 minutes of cooking.

PEACH-GLAZED RIBS

Steps:

• Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally. , Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs. , Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE

Steps:

• Heat the grill to medium hot.
• In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
• Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
• Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste.
• Rinse pork chops, and pat dry.
• Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan.
• Stir in the peach preserves mixture.
• Return the chops to the pan, and flip to coat with the sauce.
• Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.