Pan-Roasted Pork Tenderloin with Maple-Peach Preserves Glaze

The mild, juicy meat of the pork tenderloin makes a great base for a variety of sauces and glazes, from herbal and savory to sweet and fruity. Here, I put together a very simple glaze based on peach preserves and maple syrup that comes together in about 5 minutes. Roasting the pork in cast iron imparts its own smoky flavor, and the sweet, gooey glaze adds that extra touch of richness to the finished dish. Easy, fast, tender, loaded with flavor—need more?

Serves 4

Ingredients

• 1-1/3-lb pork tenderloin, trimmed
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter
• 1/4 cup peach preserves
• 2 tbsp maple syrup
• 1 tbsp white balsamic vinegar
• 1 tbsp finely chopped rosemary

Trimmed Tenderloin

Preparation

1. Preheat the oven to 400° F.
2. Heat a large, cast-iron (or other ovenproof) skillet over medium heat and add the olive oil, swirling to coat. Season the pork tenderloin with salt and pepper and sear, turning until browned on all sides, 9-10 minutes total.
3. Place the skillet in the oven and roast until just cooked through but still pink in the middle, 18-20 minutes, depending on size.

Pork Beginning to Sear

1. Meanwhile, heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter has melted, add the peach preserves, maple syrup, and vinegar and cook, stirring frequently, until thickened, 6-7 minutes. Remove from the heat and stir in the rosemary. Season with salt and pepper.

Cooked Glaze

1. About 5 minutes before the tenderloin is done, brush with half the glaze and continue roasting. Transfer to a cutting board and let rest 5 minutes.

Glazed Tenderloin

1. Brush with the remaining glaze, cut into about 12 slices, and serve.

Pan-Roasted Pork Tenderloin with Maple-Peach Preserves Glaze