Glazed Pork Tenderloin glazed with Peach Jam

Ingredients

  • 1 Middle back reed of approximately 800 grams.
  • 1/2 cup brown sugar
  • 340 grams. Peach jam reduced in sugar
  • 2 fresh peaches, sliced
  • Oil
  • Salt and pepper

Preparation

  • The loin is tied with string.
  • Season with salt, pepper and rolled on sugar.
  • It is sealed on the griddle until golden brown and baked at 175ºC for 30 to 40 minutes.
  • Frequently varnished with peach jam during cooking until fully cooked.
  • The loin is sliced into medallions.
  • Slices on a bed of fresh peach slices are served.
  • Garnish with mixed vegetables and lettuce leaves.
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