- Pork Tenderloins
- 1/4 Cup Peach nectar
- 1 Tbs honey
- 1 Lemon grated peel
- 2 Pork tenderloins (about 11/2 lbs.)
- salt and pepper to taste
- Fresh peach and jicama salsa
- Glaze: Combine peach nectar, honey, and lemon peel. Pork tenderloins: Rinse pork and pat dry. Remove excess fat. Salt and pepper liberally. Place on rack aluminum foil-lined shallow baking pan. Brush all sides of pork with some of the glaze. Brush with remaining glaze several times during cooking. Roast at 425 degrees for 11/2 hours or until juices run clear. Cool; cover and chill. Slice and serve with fresh peach and jicama salsa. Makes 6 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc PedersenChandler, AZ, 85248