Pork Tenderloin with Peach Mustard
This recipe for Pork Tenderloin with Rosemary Peach Mustard is simple to make, with few ingredients, but loaded with flavor. The pork tenderloin is seared in a pan to develop a beautiful outer crust and those awesome savory flavors. It is then glazed with a Rosemary Peach Mustard that involves just 5 ingredients, peach jam, grainy mustard, Dijon mustard, rosemary, and lemon zest, and placed into the oven for 20 minutes to finish cooking. It’s as easy as that! Serve with some more of the Peach Mustard to further amplify those sweet tangy flavors that pair so beautifully with pork.
The Rosemary Peach Mustard
As mentioned above, the Rosemary Peach Mustard involves just 5 simple ingredients, peach jam, grainy mustard, Dijon mustard, rosemary, and lemon zest. No need for fussing around with a bunch of ingredients to create a spectacular sauce, this sauce perfectly compliments the pork tenderloin. To make the Rosemary Peach Mustard, simply add the peach jam, mustard, and lemon zest to a small bowl and mix to combine. Now, spoon about 1/3 of this mixture into a separate bowl, and then add the chopped rosemary. Use this to now glaze your seared pork tenderloins and then place into the oven to cook. When finished, serve the pork tenderloin with the other 2/3 of the Peach Mustard.
What is Pork Tenderloin
Pork tenderloin is basically the pork equivalent of the beef tenderloin! The pork tenderloin comes from a part of the pig that is used for posture, rather than for movement, and it therefore is extremely tender, with minimal connective tissue. As well, this cut is also extremely lean – making it a great alternative to chicken breast. But, as with all meats, the lack of fat always comes with a lack of flavor. It is therefore imperative to use bold flavors with pork tenderloin. These flavors can come in many forms, such as spicy, herby, or sweet-tangy – like this particular pork tenderloin recipe.
How to Cook Pork Tenderloin
This type of lean cut does better with short cooking, as long cooking methods would simply just dry the pork out. In this particular recipe, we sear the pork to develop those amazing savory flavors through the Maillard reaction that occurs when we brown food, and then the pork tenderloin is placed into the oven for a short period of time to finish cooking. The benefits of this method of cooking are twofold – one it develops flavor through browning, which is much needed with a cut like this, and secondly finishing the pork tenderloin in the oven allows the pork to retain as much moisture as possible (nothing worse than dry pork).
Another important thing to note is that pork does not need to be completely cooked through! Actually, there should be just a touch of pink in the center of the pork tenderloin, that way the pork remains moist and tender. Pork should actually only be cooked to 145°F, which is then followed by a short 5 minute rest.
Get the Recipe: Pork Tenderloin with Peach Mustard
Ingredients
- 2 1lb Pork Tenderloins
- 1 tsp Salt
- Lots of Freshly Cracked Pepper
- 1 tbsp Olive Oil
- 1/2 cup Peach Jam or Peach Preserves
- 2 tbsp Grainy Mustard
- 1 tbsp Dijon Mustard
- Zest of 1 Lemon
- 2 tsp Finely Chopped Rosemary
Instructions
- Preheat oven to 400°F. Evenly salt the pork tenderloins and set aside for 10 minutes to absorb salt. Meanwhile, Add peach jam, grainy mustard, Dijon, and lemon zest to a bowl, and mix together. Remove 1/3 of mixture into a separate bowl, and add in chopped rosemary.
- Heat 1 tbsp of oil in a large heavy skillet that is oven-safe. Roll pork tenderloins in freshly cracked pepper to get a good coating around, then place tenderloins into the hot skillet. Brown each tenderloin on all sides.
- Glaze the pork tenderloins with the rosemary peach mustard. Then transfer the skillet to the oven, and cook for around 20 more minutes, or until the internal temperature reaches 145°F. Remove from oven and allow to sit for 5 minutes before slicing. Serve with the other 2/3 of peach mustard on the side.
