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Grilled Peach- and Mustard-Glazed Pork Tenderloin

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By Betty Crocker Kitchens
Updated Jan 6, 2009
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A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.

Grilled Peach- and Mustard-Glazed Pork Tenderloin

  • Prep Time 40 min
  • Total 1 hr 40 min
  • Servings 6
  • Ingredients 6
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Ingredients

Marinade

  • 1/2 cup peach preserves
  • 2 tablespoons Dijon mustard
  • 2 teaspoons olive or vegetable oil
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt

Pork

  • 2 pork tenderloins (about 3/4 lb each)

Instructions

  • Step 
    1
    In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
  • Step 
    2
    Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • Step 
    3
    In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Nutrition

220 Calories
6g Total Fat
22g Protein
19g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
280mg
12%
Potassium
490mg
14%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
13g
Protein
22g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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