Tuesday, July 13, 2010

Peachy Pork Tenderloin

LOL , I am starting this one out in laughter because I was thinking about how I was just making Greg pose for a picture so I can post in on a blog. Boy,... he had no idea what he was getting himself into. On the other hand, he was oohing and awing as we were eating this thing. I actually got this recipe from the Family Fun magazine at work, and it turned out delicious.

First thing, place 1/4 cup salt and 3/4 cup brown sugar in a medium size pan. Add 2 cups boiling water and stir to dissolve the ingredients.

Then stir in 3 ice cubes to cool the brine.

Add the tenderloins and let them marinate, covered, for 30min in the fridge.
While, the meat is marinating you mix up a glaze.

Stir together 1/2 cup peach preserves

1/2 cup Dijon Mustard

1 Tbs. chopped fresh Rosemary (I am sure you can use dried- it just happened to be the only herb we actually have growing)!

Ta Da! I know doesn't look too yummy, but it gets better.

Remove the meat from the brine and rinse thoroughly. Now it says to pat it down and season it with pepper, but since my sister is Heather and her hubby is the Suzie Q master - were using Suzie Q!
Put the tenderloins on the grill and turn occasionally. When there is about 5-8 min until the meat is done, brush on the peach glaze. Side note: I think that it is a pre-requisite for any guy to get one of these red meat pans with their first grill. It reminds me of my dad's (the same exact Tupperware one).

My Grill Master :)

When done put meat on cutting board and let sit for about 5 min to cool before cutting. Enjoy! You can serve them with the left over glaze as dipping sauce.


  1. Yahoo. I figured it out, what I figured out is I can't go on at work because it doesn't work lol
    love this recipe going to make it soon. love you Stephanie and this is a great idea to keep us all bonded to each other