Description
A recipe for Roasted Pork Tenderloin With Cider Vinegar-Peach Marinade

Ingredients

• 2 pork tenderloins (about 15 ounces each)
  
• 10 to 12 small redskin potatoes, quartered
  
• 2 sweet onions (such as Vidalia), cut into wedges
  
• 1 teaspoon olive oil
  
• Salt and freshly ground pepper
  
• Marinade:
  
• 1/2 cup peach jam
  
• 3 tablespoons cider vinegar
  
• 1 tablespoon tomato paste
  
• 1 teaspoon brown sugar
  
• 3 tablespoons olive oil
  
• 2 teaspoons minced fresh thyme

Preparation
Whisk marinade ingredients (except salt and pepper) in bowl to combine. Place pork tenderloins in glass baking dish; pour marinade over top, cover and refrigerate 4 to 6 hours.

Preheat oven to 400°F. In large bowl, combine potatoes, onions and olive oil.

Remove tenderloin from marinade (reserve marinade) and place on large baking sheet. Surround pork with potatoes and onions; season with salt and pepper. Roast, uncovered, 20 to 30 minutes until thermometer registers 145°F.

The pork in this recipe is excellent for sandwiches. To use exclusively as a sandwich variation, omit potatoes from the recipe. Let pork cool completely before slicing. Add 1/3 cup mayonnaise to cooled Cider Vinegar-Peach Marinade and use as a sandwich sauce.

Meanwhile, simmer reserved marinade in small saucepan 10 minutes. Remove pork from oven; let rest 10 minutes before slicing. Serve with reserved marinade.

Nutrition
no information available

Serves
Serves 6

Variations
no information available