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Peach Bourbon Glazed Pork
Create a wonderful, flavorful recipe for pork. Using jam as a topping gives the pork a nice glaze that is sure to be remembered.
Prep Time: 00:15
Cook Time: 00:45
2 - 4 lb pork tenderloin, trimmed of excess fat (packaged whole in sleeve)
1 tbsp of olive oil or your favorite cooking oil
1 tbsp salt
1/2 tbsp pepper
1/2 tbsp thyme
4 oz jar of peach bourbon jam
1Preheat oven to 350 degrees
2Trim excess fat from pork tenderloin
3Place tenderloin in a Pyrex dish or ovenproof pot, large enough to hold the pork and some of the juices as it cooks. I prefer long rectangle dishes as they seem to hold the shape of the pork better.
4Cover top of pork with olive oil
5Sprinkle salt, pepper and thyme over oiled portion
6Spread 4 oz of Peach Bourbon Jam overtop the pork, trying keeping it as high on the pork loin as possible.
7Bake for 45 minutes at 350, covered with lid, or aluminum foil or until pork temp is at 135 degrees.
8Remove lid or aluminum foil, bake for another 10 minutes, increasing temp to 450 if you like a crispy top.
9Remove from oven and let set for 15 minutes to reabsorb the juices.
10Remove and slice into 3/4 inch pieces, vertically.
11Serve with rice or your favorite pasta.
Smaller pork loins will cook faster. Cast iron tends to radiate more heat also. Watch the last 10 minutes as crispy can turn into, "Oh my gosh, what's burning!" if you don't keep an eye on it. Though lower sugar our jam does have some sugar for balance and that can crisp quickly.
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