Down right cold around here! In the 20's early and then in the 30's but with one cold wind. Cloudy all day so it was a good day to stay in and be a couch potato. After a delicious Breakfast and a light Lunch it was time for dinner! I made what I had planned on making yesterday, until I was distracted by a beautiful Whole Roaster Chicken, a Peach Pork Tenderloin. Dinner tonight; Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips.
I came across the The Peach Pork Tenderloin recipe in an issue of Diabetes Forecast Magazine. I love Pork Tenderloin recipes and this one was no exception. A great spice seasoning mix of - 2 tsp. Ground Cumin, 1 tsp. Dried Thyme Leaves, 1 tsp. Dried Sage, 1 tsp. Ground Cinnamon, 1/4 tsp. Sea Salt, and 1/4 tsp. Ground Black Pepper. Then what really set taste buds going, 1/2 cup No Sugar Added Peach Preserves! What a great glaze this provided with for the Pork. It provided just the right amount of flavor, nothing over powering. This is one fantastic Pork Tenderloin dish, a keeper recipe! The Pork came out with that nice Peach Glaze and was moist and flavorful on the inside. Just season, baste, and bake (on 450 degrees). Bake for about 25 - 30 minutes or until the Pork reached 160 degrees by a meat thermometer in the thickest part of the Tenderloin. Easy to prepare, very little clean-up, and a delicious Pork Tenderloin with an incredible flavor.
For a side to go with the Pork I heated up my favorite Mashed Potatoes, Bob Evan's Mashed Potatoes. Just microwave for a total of 6 minutes, and done. I also heated up a can of Del Monte Asparagus Cuts and Tips. Very good for canned Asparagus. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Chocolate Pudding.
Peach Pork Tenderloin
Ingredients:
2 tsp. Ground Cumin
1 tsp. Dried Thyme Leaves
1 tsp. Dried Sage
1 tsp. Ground Cinnamon
1/4 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
2 Pork Tenderloins (1 lb. each)
1/2 cup No Sugar Added Peach Preserves
Directions:
1) Preheat the oven to 450 degrees. Coat a rimmed baking sheet with Pam Cooking Spray; set aside
2) In a small bowl, combine all the spices. Rub the spice mixture over the tenderloins. Brush the tenderloins with the Peach Preserves.
3) Insert a meat thermometer into the thickest part of one tenderloin.
4) Roast the Pork for about 25 minutes or until the thermometer registers 160 degrees.
5) Remove the Pork from the oven and place on a platter. Let stand 10 minutes before carving.
Makes: 8 servings Serving Size: 3 oz.
Per Serving: Calories 125, Fat 3 g (Sat. Fat 1 g), Carbohydrate 4 g (Fiber 2 g, Sugars 0 g), Cholesterol 60 mg, Sodium 100 mg, Potassium 370 mg, Protein 22 g,
http://www.diabetesforecast.org/2013/nov/recipes/peachy-pork-tenderloin.html?print=t
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