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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 Pedersen

Chandler, AZ, 85248
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