This recipe features our organic, boneless pork loin roast. The candy-like peaches really help flavor this glaze, but the sweetness was definitely matched with the vinegar.

 Peach Glazed Pork Tenderloin

(Adapted from Hayley Lucero's Recipe @realfoodwithaltitude)
Serves: 4
This recipe features our organic, boneless pork loin roast. This is a quick but delicious meal to make on Easter. The candy-like peaches really help flavor this glaze, but the sweetness was definitely matched with the vinegar. Many pork tenderloin recipes are filled with sugar, so for those who are looking for a sugar-free glaze, look no further. 
Ingredients:

Peach Glaze

  • 1 Peach- diced
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Apple cider vinegar
  • 1/4 cup Chicken broth
  • 1 tsp Thyme
  • 1 tsp Dijon mustard
  • 1 tsp Garlic
  • Salt and pepper

Directions:

  1. Preheat your oven to 375 degrees. Pat your pork tenderloin dry and season with salt and pepper.
  2. Heat a pan to medium-high heat with 1 tbsp ghee. When the pan is hot add your pork tenderloin to the pan and brown each side. This should take about 4 minutes aside.
  3. Once the tenderloin is browned on each side, add it to an oven-safe pan and add 1 cup of chicken broth to the pan (I like to use bone broth, but any broth will do). Cook for about 15 minutes, covered.
  4. While the meat is cooking, combine all of the peach glaze ingredients into a small saucepan and simmer on low heat until it is reduced. This should take about 15 minutes. While it is simmering, you can mash the peaches so they become "jammy".
  5. When the pork loin has been in the oven for 15 minutes, brush half of the peach glaze on the top. Re-cover the meat and cook for another 10-15 minutes or until it reaches 145 degrees.
  6. When the meat has reached 145 degrees, pull it out and let it rest for 10 minutes before cutting.
  7. Slice the meat into 1-inch slices and pour the other half of the glaze on top. Serve and enjoy!

*Tips for Peach Glazed Pork Tenderloin:

  1. Be sure to keep your meat covered in the oven so it doesn’t dry out.
  2. Save some sauce for the end so that you can drizzle it over the meat after you cut it.
  3. Use peaches that are just over-ripened.
  4. This recipe is really kid-friendly and a great way to sneak some fruit into their lives.