Serves: 6
1. Mix all ingredients except pork. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour preserves mixture over pork turn pork to coat with preserves mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 8 hours, turning pork occasionally.
2. Heat oven to 450°.
3. Remove pork from marinade reserve marinade in 1-quart saucepan. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork.
4. Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Cover pork with aluminum foil and let stand 10 to 15 minutes, brushing once with reserved marinade, until thermometer reads 160°. (Temperature will continue to rise about 5°, and pork will be easier to carve.)
5. Heat marinade to boiling. Boil 1 minute, stirring constantly. Cut pork into slices. Serve with marinade.
NUTRITION FACTS: 1 Serving: Calories 220 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 65mg Sodium 220mg Carbohydrate 18g (Dietary Fiber 0g) Protein 24g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 0% Iron 8% DIET EXCHANGES: 3 1/2 Very Lean Meat 1 Fruit 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peach- and Mustard-Glazed Pork Tenderloin recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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