Peach Marinated Pork Tenderloin

Originally I intended to make the peach stuffed pork roast from July Living. I went to the store looking for dried peaches, but couldn’t find any. I bought peach jam and then bought fresh peaches since the recipe said you could dry them yourself. Then I got home and really read the recipe and wasn’t about to spend 3 hours drying peaches so I could then rehydrate them. I decided to take Martha’s original concept and play with it.

So here’s what I did. I defrosted one pork tenderloin. I chopped one garlic clove and put in a bowl. I added about 1/4 cup peach jam, several tsp of Worchestershire and 4 tbsp lemon juice and about 1/4 cup orange juice. Salt and pepper went in too. I mixed it up and put it and the tenderloin in a ziploc and stuck it in the fridge for several hours.

I made up a sauce that had about 1/4 cup of the jam and 1 fresh peach, peeled and cut into pieces. I added all the tamari I had left in the house, which was about 2-3 tbsp. A little bit of lemon juice – about 1 tbsp. Salt and pepper too. Then I added about 1 cup of chicken broth. I boiled this and then added cornstarch to thicken – about 2 tbsp.

I grilled the tenderloin and served it with the sauce on the side. It was fabulous. Everyone loved it. Even Teen Martha’s boyfriend, who will almost never eat anything unfamiliar, liked it. Not a drop was left. So I say thank you to Martha for the inspiration and will definitely be making this again.