Porktenderloininpeachsauce Recipes

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Steps:

• Peach-Mustard Sauce:
• Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
• Pork:
• Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
• Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
• Serve sliced pork with Peach-Mustard Sauce alongside.
• Do Ahead
• Sauce can be made 1 day ahead. Cover and chill.

Steps:

• Heat oil on medium high heat and saute pork slices lightly seasoned with salt and pepper for about 2 minutes on each side.
• Remove pork to plate, cover and keep warm.
• Add butter, garlic and sage to pan and cook until garlic is soft.
• Mix cornstarch and chicken broth and add to pan.
• Cook over high heat stirring constantly until sauce is thickened.
• Add peach slices and cook just until heated.
• Arrange pork on plate with peaches and serve with sauce.

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
• Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
• Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

Steps:

• Place pork in a greased 11" X 7" X 2" baking dish and rub meat with the oil.
• Sprinkle with oregano and cumin.
• Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees.
• Let meat stand 10 minutes before slicing.
• In a bowl, combine salsa ingredients and serve with the pork.
• Enjoy!

Steps:

• For sauce:.
• Saute chopped bacon and chile de arbol in heavy large saucepan over medium heat until bacon is crisp.
• Add chopped onion and garlic cloves; saute until onion is translucent, about 5 minutes.
• Add Worcestershire sauce and crushed peppercorns; stir 1 minute.
• Add peaches and saute until translucent, about 5 minutes.
• Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce.
• Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
• Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.
• Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.).
• For pork:.
• Brush pork tenderloins with olive oil to coat.
• Arrange pork on rimmed baking sheet.
• Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend.
• Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.).
• Prepare barbecue (medium-high heat).
• Transfer 1/2 cup sauce to small bowl to use for basting.
• Pour remaining sauce into small saucepan.
• Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes.
• Brush pork all over with some of basting sauce.
• Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer.
• Transfer pork to work surface; let rest 10 minutes.
• Rewarm sauce in pan.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices.
• Arrange pork slices on platter.
• Drizzle pork with some warm peach barbecue sauce.
• Serve, passing remaining sauce separately.

Steps:

• Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.