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.