Pork Tenderloin With Peach Jalapeno Glaze

Pork Tenderloin With Peach Jalapeno Glaze

Yield: 4 servings


  • 2 tablespoons olive oil
  • 2 pork tenderloins, about 2 pounds
  • Grill seasoning, such as steak seasoning or spicy chicken seasoning
  • 1 cup peach jam or preserves
  • 1 small jalapeno pepper, seeded and finely chopped


  1. Wash pork and remove the silver skin and excess fat. Pat dry.
  2. Heat oil in a large cast iron skillet over medium-high heat.
  3. Sprinkle the pork with grill seasoning and sear on all sides, about 8 minutes total.
  4. Meanwhile, combine the preserves and jalapeno in a small saucepan.
  5. Bring to a simmer and cook, stirring, for 1 minute.
  6. Heat Dutch oven to 350°.
  7. Roast for 10 minutes.
  8. Brush with about half of the glaze mixture.
  9. Roast for 5 to 10 minutes longer (may be longer, depending on thickness of tenderloins), or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of a tenderloin.
  10. Serve with the remaining peach sauce mixture.


You can perform the searing in the same Dutch oven you use to roast the tenderloin if you wish.


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