Peach Stuffed Pork Tenderloin

Marc · 08-24-2007, 09:45 AM

Peach Stuffed Pork Tenderloin

1 pork tenderloin
2 large cloves of garlic, minced
1 large ripe peach, peeled and minced (nectarines, apples, or pears also work equally well, but peaches are in season and too good not to use! apples will make the garlic go blue and in turn makes the filling a really putrid blue-green colour, but doesn't affect the taste. just so you know.)
a good handful of fresh rosemary
2-ish tbsp Dijon mustard
1-ish tbsp maple syrup (the real stuff) or honey

Butterfly the pork tenderloin. Mix together the minced garlic, peaches, and rosemary. Spread the mixture evenly on the pork tenderloin, then fold the loin back together and secure with toothpicks if needed. Blend together the mustard and maple syrup/honey, and brush over pork. Bake at 350° until thermometer reads 170° (30-45 minutes). Let rest, and cut into 1/2" slices.

08-24-2007, 09:45 AM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,705 Rep Power: 47	Peach Stuffed Pork Tenderloin Peach Stuffed Pork Tenderloin 1 pork tenderloin 2 large cloves of garlic, minced 1 large ripe peach, peeled and minced (nectarines, apples, or pears also work equally well, but peaches are in season and too good not to use! apples will make the garlic go blue and in turn makes the filling a really putrid blue-green colour, but doesn't affect the taste. just so you know.) a good handful of fresh rosemary 2-ish tbsp Dijon mustard 1-ish tbsp maple syrup (the real stuff) or honey Butterfly the pork tenderloin. Mix together the minced garlic, peaches, and rosemary. Spread the mixture evenly on the pork tenderloin, then fold the loin back together and secure with toothpicks if needed. Blend together the mustard and maple syrup/honey, and brush over pork. Bake at 350° until thermometer reads 170° (30-45 minutes). Let rest, and cut into 1/2" slices. __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?