Ingredients
1 pound peaches (about 2 large Suncrest)
4 tablespoons Dijon or grainy mustard
1/2 cup FHF conserve – try nectarine plum, apricot, peach, or apricot cherry
1 clove garlic, pressed
2 small pork tenderloins, about 1 1/2 – 2 pounds
Salt
Fresh ground pepper
Preparation
In a small bowl mix together the conserve and mustard. Place half of the mixture into a large bowl and add to it the garlic.
Preheat your broiler and cover your broiling pan with tin foil.
With a sharp knife, cut the peaches in half and then slice them into pieces about 1/4 inch thick. Cut the slices into chunks. Toss the peaches into the small bowl of the conserve and mustard mixture.
Pat the pork dry and season it all over with salt and pepper. Place the pork in the larger bowl with conserve, mustard, garlic mixture and coat it well.
Place the pork on the broiler pan being careful not to crowd it and spoon the peaches around and in between the two tenderloins. Broil about 6 inches from the heat source for about 10 minutes until browned on one side. Then flip it and continue broiling for another 5-10 minutes. An instant read thermometer should read 145 degrees when inserted into the middle of the loin. Or slice the loin in half to check for doneness. It should be white with just a slight hint of pink in the center.
Remove the pork from the broiler pan and let it rest on a cutting board for 5 minutes before slicing crosswise. Place the pork medallions onto a platter and spoon the peaches over the pork.
Quick and easy enough for a weeknight dinner but delicious enough for entertaining. The sweetness of the peaches is a wonderful contrast with the tanginess of the mustard.
Ingredients
1 pound peaches (about 2 large Suncrest)
4 tablespoons Dijon or grainy mustard
1/2 cup FHF conserve – try nectarine plum, apricot, peach, or apricot cherry
1 clove garlic, pressed
2 small pork tenderloins, about 1 1/2 – 2 pounds
Salt
Fresh ground pepper
Preparation
In a small bowl mix together the conserve and mustard. Place half of the mixture into a large bowl and add to it the garlic.
Preheat your broiler and cover your broiling pan with tin foil.
With a sharp knife, cut the peaches in half and then slice them into pieces about 1/4 inch thick. Cut the slices into chunks. Toss the peaches into the small bowl of the conserve and mustard mixture.
Pat the pork dry and season it all over with salt and pepper. Place the pork in the larger bowl with conserve, mustard, garlic mixture and coat it well.
Place the pork on the broiler pan being careful not to crowd it and spoon the peaches around and in between the two tenderloins. Broil about 6 inches from the heat source for about 10 minutes until browned on one side. Then flip it and continue broiling for another 5-10 minutes. An instant read thermometer should read 145 degrees when inserted into the middle of the loin. Or slice the loin in half to check for doneness. It should be white with just a slight hint of pink in the center.
Remove the pork from the broiler pan and let it rest on a cutting board for 5 minutes before slicing crosswise. Place the pork medallions onto a platter and spoon the peaches over the pork.
Ingredients
1 pound peaches (about 2 large Suncrest)
4 tablespoons Dijon or grainy mustard
1/2 cup FHF conserve – try nectarine plum, apricot, peach, or apricot cherry
1 clove garlic, pressed
2 small pork tenderloins, about 1 1/2 – 2 pounds
Salt
Fresh ground pepper
Preparation
In a small bowl mix together the conserve and mustard. Place half of the mixture into a large bowl and add to it the garlic.
Preheat your broiler and cover your broiling pan with tin foil.
With a sharp knife, cut the peaches in half and then slice them into pieces about 1/4 inch thick. Cut the slices into chunks. Toss the peaches into the small bowl of the conserve and mustard mixture.
Pat the pork dry and season it all over with salt and pepper. Place the pork in the larger bowl with conserve, mustard, garlic mixture and coat it well.
Place the pork on the broiler pan being careful not to crowd it and spoon the peaches around and in between the two tenderloins. Broil about 6 inches from the heat source for about 10 minutes until browned on one side. Then flip it and continue broiling for another 5-10 minutes. An instant read thermometer should read 145 degrees when inserted into the middle of the loin. Or slice the loin in half to check for doneness. It should be white with just a slight hint of pink in the center.
Remove the pork from the broiler pan and let it rest on a cutting board for 5 minutes before slicing crosswise. Place the pork medallions onto a platter and spoon the peaches over the pork.