Brittany Bay Pork Tenderloin with Peach Glaze featuring Brittany Bay Gourmet Orange Blossom Vinaigrette

Serves 6 - 8

2 pork tenderloins- about 1 lb. each
1/2 cup Orange Blossom Vinaigrette

Glaze:

2 cloves garlic- finely minced
1-tablespoon ginger- finely chopped
¼ cup Brittany Bay Gourmet Orange Blossom Vinaigrette
3/4 cup peach jam
2 tsp. Dijon mustard
1 Tbs. honey

Place the pork tenderloins in a Ziploc baggie and add the dressing. Marinate several hours or overnight. Make the glaze.

Glaze:

Heat the Brittany Bay in a medium saucepan over medium heat. Add the garlic and ginger. Sauté until soft- about 3 to 5 minutes. Add the remaining ingredients and whisk together. Cook over low heat for 10 to 15 minutes until the flavors blend.

Remove the pork from the marinade and place in a roasting pan. Cook in a 375-degree oven. After 20 minutes begin basting with the peach glaze. Continue cooking until a meat thermometer registers 170-degrees. Remove from the oven and let rest 5 minutes. Heat the remaining glaze. Slice thinly and serve with the remaining glaze.

 

Back