How to make Delicious Peach Glazed Pork Loin!

It is peach season and we wanted to make a glaze that had both sweet and savory notes to it. This recipe does exactly that. We marinated the pork tenderloin in Italian dressing which is optional. Grilled it and glazed it. This is a simple and delicious dish for sure. The peach glaze can be made the day before to make this even easier.

Ingredients:
• JRG Rusty Dust
• 2 tbsp unsalted butter
• 1/2 cup chopped Vidalia onion
• 2 coves garlic, grated
• 3 cups of fresh or frozen peeled peaches, chopped
• 1 10.5 oz jar of red pepper jelly
• 1 tbsp of apple cider vinegar
• Salt and pepper to taste
• Juice and zest of one lime
• 1/4 tsp crushed red pepper
• 3 tbsps of olive oil
• 1 pork tenderloin (approx. 2 pounds)
• 1 tsp ground black pepper
• 2 limes, halved

Step one: Pre-heat grill or light gas grill to allow it to get hot.

Step two: Melt butter in a pan large enough to hold the peaches. Add onion and garlic and cook until tender, being carful to not overcook or the garlic will become bitter. Stir in peaches, pepper jelly, vinegar, lime juice and zest, and crushed red pepper. Cook over medium heat, stirring occasionally until peaches are soft and begin to breakdown some. Approximately 10 minutes. Taste and add salt and pepper to your liking. Place in a blender or food processor and blend until almost smooth. Set aside one cup for serving.
The rest will be used during grilling.

Step three: Rub pork tenderloin with olive oil and sprinkle with JRG Rusty Dust, salt and pepper. Set aside for 30 minutes before grilling.

Step four: Grill pork tenderloin on all sides to get good grill marks and searing. Remove and place in a tinfoil pan and glaze with pork tenderloin, allowing it to continue to cook on the grill until an internal
temperature of 140 degrees is reached. Grill the lime halves. Remove and place in a cool pan, tent with foil and allow to rest for 10 minutes before serving. Serve with extra sauce on the side and grilled limes.

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